Crab sticks and corn salad - 10 step-by-step recipes

Classic Crab Sticks and Corn Salad Recipe

Salad with crab sticks has already become traditional for our table. Almost no festive meal is complete without it. There are many variations in the preparation of this appetizer - there is for every taste. We suggest preparing a classic version of the salad, not overloaded with additional ingredients and flavoring accents. Only crab sticks, corn, boiled eggs, and fresh cucumber. The dressing is also classic - mayonnaise.

Cooking time: 30 min.

Cooking time: 30 min.

Servings - 4

• 
  We release the crab sticks from the packaging and cut them across into small pieces. Alternatively, you can use crab meat - it will give the same taste.
• 
  Pour the prepared crab sticks into a bowl or other volumetric container.
• 
  We wash the cucumbers, dry them, cut off the tips on both sides. If the skin is too rough or tough, it is best to cut it off. Cut the cucumbers into small cubes, similar to crab sticks.
• 
  Cook eggs hard-boiled, fill with cold water and cool completely. We clean from the shell and cut into small pieces, commensurate with cucumber cubes.
• 
  We send cut cucumbers to crab sticks.
• 
  Pour the eggs into a container with the rest of the ingredients.
• 
  We open the jar of corn, put the grains in a colander, let the liquid drain. Pour the corn after the eggs.
• 
  Add mayonnaise to taste.
• 
  Mix the ingredients, evenly distributing the mayonnaise throughout the salad. We taste and add salt if necessary.
• 
  We shift the finished salad into a salad bowl and serve. It is recommended to consume the salad within a few hours after preparation. When stored for a long time, the cucumbers let the juice go, and the salad is liquid.

Bon Appetit!

Simple and delicious salad with crab sticks, corn, egg and cucumber

A very simple and well-known salad to everyone, which is suitable for a festive table, and for a family dinner too. Eggs provide satiety, crab sticks along with corn are the main flavoring accent, cucumbers provide notes of freshness and set texture. When serving, we recommend decorating the appetizer with a sprig of dill.

Cooking time: 30 min.

Cooking time: 30 min.

Servings - 4.

Ingredients:

• Crab sticks - 200 gr.
• Fresh cucumbers - 200 gr.
• Eggs - 3 pcs.
• Canned corn - 200 gr.
• Mayonnaise - 80 gr.
• Salt to taste.
• Dill - for serving.

Cooking process:

1. Wash the cucumbers and dry them. Cut off the ends on both sides. If the fruits are too large, then we cut off the tough skin and remove the seed contents. Cut the prepared cucumbers into small cubes.
2. We release the crab sticks from the packaging and cut them into small transverse pieces, commensurate with cucumber cubes.You can also use crab meat - it tastes identical.
3. We open the can of corn, put the grains on a sieve, let the liquid drain. Pour corn, chopped cucumbers and crab sticks into a large salad bowl.
4. Cook eggs until firm yolk for ten to twelve minutes. After boiling, fill the eggs with cold water and cool completely. Peel and chop finely.
5. We send the eggs to the salad bowl with the rest of the ingredients. Add mayonnaise, mix. We taste it and add salt if necessary.
6. We shift the finished salad into a salad bowl and serve. We wash the dill, dry it and put it on the surface of the salad. Serve immediately after preparation.

Bon Appetit!

Step-by-step recipe for a salad with crab sticks, corn and rice

Such a salad turns out to be quite satisfying and is more suitable as a light dinner than as a light snack. And all because of rice - this cereal significantly increases the nutritional value of the dish. An interesting point is the addition of canned pineapples. Juicy fruit chunks refresh the salad well and add a light sweet note that goes well with crab sticks.

Cooking time: 25 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Crab sticks - 200 gr.
• Boiled rice - 150 gr.
• Canned corn - 1 can.
• Canned pineapples - 200 gr.
• Mayonnaise to taste.
• Salt to taste.
• Greens - for decoration.

Cooking process:

1. Remove the crab sticks from the packaging and cut into small pieces. Crab meat with sticks is also great.
2. Dry pineapples from excess syrup. Cut them into small cubes.
3. We open the jar of corn, drain the liquid, and pour the grains into a salad bowl. We also send sliced ​​crab sticks there. Add completely cooled boiled rice. By the way, it is better to take rice not viscous, but crumbly. This cereal will look more aesthetically pleasing and will support the light texture of the salad. Mix all the ingredients together.
4. Add mayonnaise, mix again. We taste it and add salt if necessary.
5. Transfer the prepared salad to a serving salad bowl and serve. If desired, the surface can be decorated with greenery.

Bon Appetit!

Quick salad with crab sticks, corn and Chinese cabbage

The salad is light, juicy and airy. Peking cabbage, crab sticks and corn are a very pleasant combination. We also add a little garlic to add a slight piquancy. We use traditional mayonnaise for dressing. It is better to decorate the surface with parsley just before serving to keep the greens fresh.

Cooking time: 25 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Crab sticks - 6 pcs.
• Peking cabbage - ½ head of cabbage.
• Canned corn - 1 tbsp.
• Garlic - 1 small clove.
• Mayonnaise to taste.
• Salt to taste.
• Parsley - for decoration.

Cooking process:

1. We remove the crab sticks from the packaging and cut them into thin transverse slices.
2. We disassemble the Chinese cabbage into separate sheets. Cut off the thickenings at the base of the leaves - they are too hard. Thinly chop the prepared "Peking". Lightly crush chopped cabbage with your hands to reduce the volume.
3. Peel the garlic and pass it through a press or finely chop it with a knife.
4. Put chopped Chinese cabbage and crab sticks into a bowl. We open the jar of corn, drain the liquid, and pour the grains in the specified amount into a bowl with the rest of the ingredients. We also send chopped garlic there.
5. Add mayonnaise, mix gently. We taste it and, if necessary, add a pinch of salt.
6. Transfer the prepared salad to a serving salad bowl and serve. If desired, the surface can be garnished with a little parsley.

Bon Appetit!

Hearty salad with crab sticks, corn, cheese and egg

A light salad with a very rich taste! Crab sticks, corn and eggs are a win-win combination that has already become a classic. We add hard cheese, garlic and herbs to it - and this changes the matter. The taste of the salad is already taking on a completely different sound. To achieve maximum richness, we use aged hard cheeses. For example, parmesan.

Cooking time: 30 min.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Crab sticks - 400 gr.
• Eggs - 5 pcs.
• Canned corn - 1 can.
• Hard cheese - 200 gr.
• Garlic - 1-2 cloves.
• Mayonnaise to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Dill - ½ bunch.
• Greens - for decoration.

Cooking process:

1. We open the jar of corn, discard the grains in a colander so that the excess liquid is glass.
2. Remove the crab sticks from the packaging and cut into small pieces. You can also use crab meat. Rub hard cheese on a fine grater. Hard-boiled eggs are also grated with small holes.
3. Put prepared corn, grated eggs and cheese in a salad bowl, as well as chopped crab sticks. We wash the dill, dry it and chop it with a knife. Pour the herbs into a salad bowl. Add mayonnaise.
4. Peel the garlic and pass it through a press or finely chop it with a knife. Also add to the salad bowl. Mix everything together, add salt and black pepper to taste. Transfer the prepared salad to a serving salad bowl. We decorate the surface with herbs and pieces of crab sticks. It is convenient to prepare such a salad in advance - in a couple of hours in the refrigerator it will only become tastier and richer.

Bon Appetit!

Quick and easy to prepare corn and tomato crab salad

An easy-to-prepare salad that doesn't take up a lot of time in the kitchen. It turns out very juicy due to the tomatoes. Tomatoes can be used both regular and cherry tomatoes. In the latter case, the final taste of the salad will turn out to be a little sweeter and more tender. We use mayonnaise as a dressing. Do not forget to season the appetizer with ground black pepper - its spicy notes fit well into the overall picture of the salad.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Crab sticks - 200 gr.
• Tomatoes - 2 pcs. medium size.
• Canned corn - 1 can.
• Mayonnaise to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Parsley - 1/2 bunch.

Cooking process:

1. We release the crab sticks from the packaging and cut into small cubes. Alternatively, you can use crab meat.
2. We wash the tomatoes, dry them, cut out the trace from the stalk. If the tomatoes are too juicy, it is better to cut out the watery part and not use it so that the prepared salad does not fit with liquid. Cut the fleshy part of the tomato into small pieces.
3. We open the jar of corn, put the grains in a colander so that the excess liquid can drain.
4. Put prepared corn, chopped crab sticks and chopped tomatoes into a large bowl. We wash the parsley, dry it and chop it with a knife. Pour the herbs into a salad bowl. Add mayonnaise. Mix everything together, add salt and black pepper to taste. Transfer the prepared salad to a serving salad bowl. We decorate the surface with parsley sprigs. Serve the salad immediately after cooking.

Bon Appetit!

How to make a salad with crab sticks, corn and seaweed?

The salad will appeal to lovers of seaweed. It goes well with crab sticks and corn. We add eggs that are neutral in taste for the overall richness and satiety of the snack. It is worth mentioning that the taste of the salad largely determines the type of seaweed, so we choose based on our own preferences. It can be pickled spicy or neutral seaweed, or dried, pre-soaked in water.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Crab sticks - 150 gr.
• Seaweed - 250 gr.
• Canned corn - 150 gr.
• Eggs - 2 pcs.
• Mayonnaise to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We immediately place the seaweed on a sieve or in a colander for a few minutes. The excess liquid should drain off to prevent the salad from getting too watery. After the moisture has gone, we recommend cutting the cabbage into short pieces with a knife or kitchen scissors - this will make it much more comfortable to eat a ready-made salad.
2. Put prepared seaweed in a bowl. We open the jar of corn, discard the grains in a colander so that the excess liquid is also glass. Then pour the corn over the seaweed into a bowl.
3. We release the crab sticks from the packaging and cut into thin transverse slices. Alternatively, you can also use crab meat. We send the slices to a bowl with the rest of the ingredients.
4. Cook eggs until firm yolk for ten to twelve minutes. After cooking, fill them with cold water and cool completely. Peel and chop finely. Alternatively, you can rub on a coarse grater. Pour the eggs into a bowl.
5. Add mayonnaise, mix everything together and taste. If necessary, add salt and ground black. Transfer the prepared salad to a serving salad bowl. Serve the salad immediately after cooking.

Bon Appetit!

Delicious and hearty salad with crab sticks, corn and sausage

The simplest salad, which is prepared in no more than ten minutes. We recommend using sausage with a pronounced bright taste - uncooked smoked. Together with crab sticks, it will form the main flavoring accent of the salad. Cucumbers and Korean carrots will bring freshness and juiciness. Traditional dressing - mayonnaise.

Cooking time: 10 min.

Cooking time: 10 min.

Servings: 4.

Ingredients:

• Crab sticks - 200 gr.
• Korean carrots - 200 gr.
• Raw smoked sausage - 200 gr.
• Fresh cucumbers - 3 pcs. medium size.
• Mayonnaise to taste.
• Dill - 2 branches.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. We clean the crab sticks from the packaging and cut them into thin transverse pieces. Crab meat is also great. We send the slices to a bowl in which we will mix the salad.
2. We wash the cucumbers, dry them and cut off the tips. If the fruits are old, then be sure to remove the peel. Cut the cucumbers into thin strips. Put in a bowl after the crab sticks.
3. Lightly squeeze the Korean carrots with your hands to remove excess moisture - so the salad will not be watery. After the moisture has gone, we recommend cutting the carrots into short pieces with a knife or kitchen scissors - this will make it more comfortable to eat a ready-made salad. Cut the sausage into thin strips, similar to cucumbers. Put the prepared carrots and sausage in a bowl with the rest of the ingredients.
4. Add mayonnaise and chopped dill. Stir and taste. Add black pepper and salt if necessary. Place in a serving plate and serve.

Bon Appetit!

Juicy salad with crab sticks, corn and Korean carrots

Very juicy salad with crab sticks. Korean carrots, cucumbers and corn go well together and provide a crispy texture to the snack. Such a salad can be served not only traditionally in a salad bowl, but also to fill tartlets and shortbread snack baskets with it: the juicy contents perfectly complement the dry dough.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Crab sticks - 400 gr.
• Korean carrots - 300 gr.
• Eggs - 3 pcs.
• Fresh cucumbers - 2 pcs. medium size.
• Canned corn - 1 can.
• Mayonnaise to taste.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. We clean the crab sticks from the packaging. Cut the product into small cubes. Crab meat is also great. We send the chopped pieces to a bowl, where we will mix the salad.
2. Cook eggs until firm yolk for twelve minutes.After cooking, fill them with cold water and cool. Peel and cut into small pieces. Pour the eggs into a bowl of crab sticks.
3. We wash the cucumbers, dry them and cut off the tips. If the fruits are old, then it is better to cut off the peel. Cut the vegetables into small pieces and put them in a bowl as well.
4. Lightly squeeze Korean carrots with your hands and thus remove excess moisture. To make eating ready-made salad more comfortable, we recommend cutting the carrots into short lengths with a knife or kitchen scissors. We spread the prepared carrots to the rest of the ingredients.
5. We open the jar of corn, discard the grains in a colander so that the excess liquid is also glass. Then pour the corn into a common bowl.
6. Add mayonnaise, mix and taste. Add black pepper and salt if necessary. Place in a serving plate and serve.

Bon Appetit!

Simple and delicious salad with crab sticks, corn and beans

This salad is perfect for dinner - it is quite satisfying, but not heavy. Beans and eggs are responsible for satiety and nutritional value. Corn and crab sticks perfectly complement the overall flavor. We suggest adding garlic passed through a press to mayonnaise - this will provide piquancy. When serving, the surface can be sprinkled with croutons - crispy pieces will favorably set off the delicate texture of the salad.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Crab sticks - 180 gr.
• Canned red beans - 300 gr.
• Canned corn - 150 gr.
• Eggs - 5 pcs.
• Mayonnaise - 50 gr.
• Garlic - 2 cloves.
• Ground black pepper - to taste.
• Salt to taste.
• Croutons - to taste.

Cooking process:

1. We release the crab sticks from the packaging and cut into small cubes. We send the chopped pieces to the salad bowl.
2. Hard-boiled eggs. After cooking, fill them with cold water and cool. Peel and cut into small pieces. Pour the eggs into a bowl of crab sticks.
3. We open the jars of corn and beans, throw the grains in the specified amount into a colander so that the excess liquid is glass. Then pour the corn and beans into a shared bowl.
4. Peel the garlic and pass it through a press. Mix the garlic gruel with mayonnaise.
5. Add garlic mayonnaise to the prepared ingredients in a bowl, mix and taste. Add black pepper and salt if necessary. Place in a serving plate for serving.
6. Sprinkle croutons on the surface of the salad just before serving. It can be both wheat and rye, both home-made and store-bought with different flavors.

Bon Appetit!