Crab sticks are a versatile ingredient that can be used to quickly prepare both classic and original salads. In this selection, UNN has compiled the top 7 options for the most delicious recipes for your table.
Crab salad with young cabbage
Ingredients (4–5 servings):
- Young cabbage – 1/2 head;
- Crab sticks – 250 g;
- Canned corn – 1 can;
- Fresh cucumbers – 3–4;
- Mayonnaise – 5 tbsp;
- Salt – to taste;
- Ground black pepper - to taste.
Method
1. Finely shred the young cabbage.
2. Cut the crab sticks into rounds.
3. Cut the cucumbers into rounds as well.
4. Drain the liquid from the canned corn.
5. In a large bowl, mix the cabbage, crab sticks, cucumbers, and corn.
6. Add salt and pepper to taste.
7. Dress the salad with mayonnaise and mix thoroughly.
8. Serve immediately or chill before serving.
Classic crab salad
Ingredients (6 servings):
Crab sticks - 500 g;
Canned corn - 1 can;
Boiled eggs - 5;
Fresh cucumbers - 4 small;
Green onions - 4 stalks;
30% mayonnaise - 3 tbsp;
Salt - to taste;
Ground black pepper - to taste.
Method
1. Prepare all the necessary ingredients.
2. Peel the boiled eggs and cut them into small cubes.
3. Cut the cucumbers into cubes as well.
4. Drain the liquid from the canned corn and add it to the eggs and cucumbers.
5. Finely chop the green onions.
6. Cut the crab sticks into cubes approximately the same size as the corn kernels.
7. Add salt, ground black pepper, and mayonnaise to the salad.
8. Mix all the ingredients thoroughly until well combined.
9. If desired, chill the salad in the refrigerator before serving.
Salad with crab sticks, Korean-style carrots, and corn
Ingredients (2 servings):
Crab sticks - 180 g;
Korean-style carrots - 100 g;
Canned corn - 200 g;
Mayonnaise - 2 tbsp;
Salt - to taste;
Ground black pepper - to taste;
Method
1. Tear the crab sticks into strands by hand.
2. In a deep bowl, mix the crab sticks, Korean-style carrots, and canned corn, after draining the liquid from the corn.
3. Add mayonnaise, salt, and ground black pepper to taste.
4. Mix all the ingredients thoroughly.
5. Serve the salad immediately after preparation or slightly chilled.
“Juicy Crunch” salad
Ingredients (2 servings):
Carrot - 1;
Cucumber - 1–2;
Crab meat or crab sticks - 200 g;
Natural yogurt or mayonnaise - 2 tbsp;
Sour cream - 1 tbsp;
Salt - to taste;
Ground black pepper - to taste.
Method
1. Prepare all the necessary ingredients.
2. Grate the raw carrot and cucumber using a Korean-carrot grater.
3. Cut the crab meat or crab sticks into strips.
4. Combine all the prepared ingredients in a deep bowl.
5. Add natural yogurt or mayonnaise, sour cream, salt, and ground black pepper to taste.
6. Mix the salad thoroughly and serve.
“Appetizer” salad
Ingredients (4 servings):
Sweet pepper - 1;
Processed cheese - 100 g;
Egg - 1;
Crab sticks - 10;
Garlic - 2 cloves;
Dill - 3 sprigs;
Mayonnaise - to taste.
Method
1. Boil the egg, cool it, and peel it.
2. Grate the egg and processed cheese.
3. Press the garlic through a garlic press.
4. Finely chop the crab sticks, sweet pepper, and dill.
5. Place all the prepared ingredients in a large bowl.
6. Add mayonnaise and mix thoroughly.
7. Serve the salad immediately.
Salad with crab sticks, tomatoes, and cheese
Ingredients (2 servings):
Crab sticks - 200 g;
Tomatoes (meaty) - 2–3;
Red bell pepper - 1 large;
Hard cheese - 150 g;
Garlic - 1–2 cloves;
Mayonnaise - 2–3 tbsp;
Salt - to taste;
Ground black pepper - to taste .
Method
1. Cut the crab sticks into strips or separate them into strands with a fork.
2. Cut the tomatoes into strips, removing the watery center.
3. Cut the bell pepper into thin strips.
4. Grate the hard cheese on a coarse grater or cut it into strips.
5. Press the garlic through a garlic press.
6. Place all the prepared ingredients in a bowl and add salt and ground black pepper.
7. Gently mix the salad.
8. Dress with mayonnaise just before serving and mix carefully once again. Do not add the mayonnaise in advance so that the salad does not release its juices.
Crab Salad with Pickles
Ingredients (4 servings):
Crab sticks - 330 g;
Pickles - 3;
Eggs - 5;
Red onion – 1;
Canned corn - 1 can (approximately 300 g);
30% mayonnaise sauce - 150 g;
Method
1. Prepare all the necessary ingredients. Hard-boil the eggs, cool them, and peel them.
2. Cut the crab sticks, pickles, and eggs into small cubes.
3. Finely chop the red onion.
4. Combine the crab sticks, pickles, eggs, and onion in a large bowl.
5. Add the canned corn, having drained the liquid from it beforehand.
6. Dress the salad with the mayonnaise sauce and mix thoroughly.
7. Transfer the salad to a serving plate and, if desired, garnish before serving.
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