Salad with crab sticks - 10 very tasty and simple recipes with a photo step by step

Everyone knows this salad with crab sticks since childhood. In the 90s and 2000s, this salad was the third most popular after Shuba and Olivier. Plunge into pleasant memories by preparing this wonderful salad, and our selection of 10 very tasty and simple recipes with a photo will help you with this step by step.

Classic salad with crab sticks, corn, cucumber and rice

We invite you to cook everyone's favorite, tender and delicious crab stick salad. The process of preparing this salad is quite simple and will not take much of your time.

Cooking time: 35-40 minutes

Servings: 6-8

• 
  To prepare such a salad, it is better to use parboiled rice, because in the finished form it turns out to be more crumbly. So, take half a glass of rice (you can rinse it if you want) and pour it into a small saucepan, now you need to add enough water to get a 2: 1 ratio. Put the saucepan on the fire and bring to a boil, after the water in the saucepan boils, add salt to taste and reduce the heat. Now you need to boil the rice until cooked. Be careful not to overcook the rice, otherwise you will get a clump of porridge instead of crumbly cereals. Put the finished rice into a sieve and rinse with boiled water, and then cool. Place the rice in the first layer in the prepared salad bowl.
• 
  While the rice is cooking, prepare the chicken eggs. Put them in a small saucepan and cover them completely with cold water. Place the eggs on the fire. After the water in the pan boils, you need to boil the eggs at a medium boil for 10 minutes (you should not boil less, because the eggs must be hard-boiled). Drain the boiling water and pour in cold water instead. Let the eggs cool for 10-15 minutes. Thanks to this method, you can easily peel them from the shell. Cut the peeled eggs into small pieces. Place a layer of sliced ​​eggs on top of the rice.
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  Cucumbers are best used smooth, without thorns. These vegetables are better for salad dressings. Rinse them under running water and pat dry with a paper towel. Cut the cucumbers on each side 1 to 2 centimeters, and then chop into small cubes. Lay a layer of sliced ​​cucumbers on top of the eggs.
• 
  It's the turn of the crab sticks. By this time, they should have defrosted well (it is better to first remove them from the freezer about an hour before cooking). Cut each stick lengthwise into 3-4 pieces, and then cut them into small cubes. Add chopped sticks to the rest of the ingredients.
• 
  Gently open the tinned corn jar. Drain the corn in a colander. When all the excess liquid has drained off, transfer the corn to a salad bowl.
• 
  Now we need to prepare the dressing for our crab stick salad. Combine sour cream and mayonnaise in a small bowl.If you find it necessary, you can add a little salt to taste. Stir the contents of the plate and add the resulting dressing to the salad bowl. Mix all the ingredients of the salad thoroughly and refrigerate for 30-60 minutes to soak.
• 
  Ready salad can be served both in a salad bowl and in portions using special forms. You can also decorate the finished salad with a few sprigs of fresh herbs.

Bon Appetit!

Red Sea crab salad with tomatoes

If you are tired of hearty salads, then this recipe is for you. Very light, tender and incredibly quick to prepare salad with an unusual name - "Red Sea". Such a salad will wonderfully dilute the high-calorie holiday table.

Ingredients:

• Tomatoes - 0.2 kg.
• Crab meat sticks - 1 pack (200 g).
• Mayonnaise - 2-3 tbsp. l.
• Cheese - 160 g.
• Garlic cloves - 2 pcs.
• Sweet pepper (red) - 0.2 kg.

Cooking process:

1. Rinse the tomatoes well under running water. Dry the washed tomatoes with a paper towel and cut into 2 pieces. Remove the stalk and cut the tomato halves into thin strips with a very sharp knife.
2. Bell peppers (always red, because our salad is called "Red Sea"), wash and dry with a paper towel. Cut off the stem and remove the seeds, rinse the inside of the pepper to wash off any remaining seeds, then cut it in half. Cut each of the halves into thin strips.
3. Hard cheese should be grated on a coarse grater or, alternatively, cut into small cubes.
4. Defrost crab sticks before cooking. Cut the defrosted sticks, like the rest of the ingredients, into thin strips. Now you need to combine tomatoes, sticks, cheese and bell peppers in a salad bowl. Mix thoroughly.
5. Peel the cloves of garlic and rinse under cold water. Now you need to chop them using a special press or finely chop them with a very sharp knife. Add 2-3 tablespoons of mayonnaise to the minced garlic and mix well. The salad dressing is ready.
6. Combine all chopped ingredients and garlic-mayonnaise dressing before serving. Stir the salad well and serve.

Enjoy your meal!

Crab salad with corn and Chinese cabbage

Another option for a delicious, easy and elementary salad based on crab sticks. Such a dish will perfectly fit both a regular and a festive table.

Ingredients:

• Crab sticks - 2 packs of 100 g.
• Canned corn - 0.5 cans.
• Chicken eggs - 3 pcs.
• Mayonnaise - 2 tbsp. l.
• Peking cabbage - 0.5 kg.
• Sour cream - 2 tbsp. l.
• Pepper is on the tip of a knife.
• Garlic cloves - 2 pcs.
• Fresh dill - 0.5 bunch.

Cooking process:

1. The first step is to remove the crab sticks from the freezer. It is better to do this 1-2 hours before the preparation of the salad.
2. You also need to hard-boil 3 eggs in advance. Place the raw eggs in a pot of water and bring the water to a boil. After boiling the water, the eggs need to be boiled for exactly 10 minutes, after which it is necessary to drain the water and pour the boiled eggs with cold water. This trick will help you to easily remove the shells from the eggs without damaging the integrity of the egg.
3. So, all the ingredients are ready, it's time to start preparing the salad.
4. Drain the corn by discarding it in a colander. When the excess liquid has drained, place the corn in a salad bowl.
5. The defrosted sticks are best cut into thin strips and then cut across to make small pieces. Transfer the shredded crab sticks to the corn.
6. Rinse the Chinese cabbage under running water, and then chop finely and thinly. Transfer the cabbage to the rest of the ingredients in a salad bowl. Stir.
7. Peel cooled chicken eggs and cut into small cubes. Transfer the eggs to the rest of the salad ingredients.
8. Rinse the dill greens in cold water and dry in a colander. Then chop the dill as small as possible and place in a salad bowl.
9. Peeled garlic must be minced. This can be done in several ways: for example, grate on a fine grater, or cut with a knife, or resort to using a special press. Add garlic to salad.
10. Stir the sour cream with mayonnaise in a small separate bowl, then add to the salad and mix all the ingredients thoroughly so that they are evenly distributed. The salad is ready, you can serve it to the table!

Enjoy your meal!

Squid salad with crab sticks

We would like to bring to your attention a very unusual salad of crab sticks. Crab and squid meat are amazingly combined with each other, and eggs and corn perfectly complement this flavor bouquet.

Ingredients:

• Crab sticks - 220 g.
• Squids - 0.6 kg.
• Table salt - to taste.
• Mayonnaise - 3 tbsp. l.
• Canned corn - 1 can.
• Chicken eggs - 4 pcs.
• Bulb onions - 1 pc.

Cooking process:

1. So, you need fresh squid to make this wonderful salad. Clean them and rinse them in cold water, then immerse them in lightly salted boiling water for 3-5 minutes. When the squids are done, gently transfer them to a plate and let cool.
2. Place 4 eggs in a small saucepan and cover with water so that the eggs are completely hidden in it. Put the saucepan on the fire and simmer after boiling water for exactly 10 minutes. Put the finished eggs in a bowl of cold water to cool.
3. Drain the corn by discarding the contents of the jar in a colander.
4. The crab sticks should be thawed, so remove them from the freezer about 1 hour before preparing the salad.
5. The cooled squid must be chopped very finely. To do this, cut them into strips and then into small cubes. Transfer the squid slices to a salad bowl.
6. Defrosted crab sticks also need to be finely chopped. Add the chopped sticks to the squid.
7. Peel the cooled eggs and cut into small cubes. If desired, you can grate them on a coarse grater. Transfer the eggs to the crab sticks and squid.
8. Peel the onions and slice them under running water. Chop the onion as finely as possible and pour boiling water over for 1-2 minutes. Now the onion will not taste bitter and can be used for salad. Transfer the onion slices to a salad bowl. Add canned corn there. Mix all ingredients thoroughly.
9. Mayonnaise is best added to a prepared salad 5-10 minutes before serving.

Enjoy your meal!

Salad with seaweed and crab sticks

This salad is a lifesaver salad: very quick and very simple (if you want to make the salad more satisfying, you can add some boiled rice to it). Since it contains seaweed, such a salad is very useful due to the iodine contained in the cabbage. Try this salad and enjoy its unusual delicious taste.

Ingredients:

• Crab meat sticks - 150-200 g.
• Ground black pepper - on the tip of a knife.
• Table salt - to taste.
• Canned corn - 160 g.
• Chicken eggs - 3-4 pcs.
• Sea cabbage - 1 package (200 g).
• Mayonnaise 2-3 tbsp l.

Cooking process:

1. First you need to boil hard-boiled chicken eggs. They will be ready 10 minutes after the water has boiled. Finally, be sure to transfer the hot eggs to a bowl of very cold water. Such temperature drops will help the shell to peel off the egg with ease. Peeled eggs must be cut into small pieces.
2. To avoid problems with cutting crab sticks, they must be removed from the freezer in advance and allowed to defrost. When the sticks are soft, you can start grinding. Cut each crab stick lengthwise into 3 pieces, and then chop the strips into small cubes.
3. Transfer the corn from the jar to a colander and wait for the excess liquid to drain.
4. It is also best to cut the seaweed into small pieces.
5. In a salad bowl, you need to combine all the ingredients: seaweed, eggs, corn and crab sticks.Now add some ground pepper and salt (if you think this is necessary). Add the right amount of mayonnaise to the salad and mix well so that all the ingredients in the salad are saturated with mayonnaise. Our delicious crab sticks and seaweed salad is ready!

Bon Appetit!

Salad with canned beans and crab sticks

Try to diversify your usual crab stick salad by adding ... canned beans! Believe me, this is very unusual and delicious. A wonderful tasty and quick salad in case of unexpected guests.

Ingredients:

• Canned red beans - 0.4 kg.
• Cheese - 110 g.
• Crab sticks - 250-300 g.
• Mayonnaise - 2 tbsp. l.
• Tomatoes - 150 g.
• Sour cream - 2 tbsp. l.
• Garlic cloves - 1-2 pcs.
• Sweet pepper - 1 pc.
• Table salt - to taste.
• Black pepper (ground) - on the tip of a knife.

Cooking process:

1. About 40-60 minutes before you start making the salad, remove the crab sticks from the freezer and let them thaw at room temperature. When the sticks are completely melted, cut them into small cubes. Transfer the sliced ​​crab sticks to a bowl.
2. Canned beans need to be thrown into a colander so that all excess liquid, which is absolutely not needed in our salad, is drained from it.
3. Wash the tomatoes under running water and pat dry with paper towels. Cut each vegetable in half and core. If the tomatoes are small, then cut them into 2-4 slices, if they are large, then cut them into large cubes. Transfer to a bowl with chopped crab sticks. Send dried beans there.
4. Rinse bell peppers (red or yellow) in cold water. After that, cut off the place where the stalk is attached, and then remove the seeds and rinse the inside of the pepper. Cut the vegetable into small pieces and then add to the rest of the salad.
5. The cheese for this salad is not grated, but cut into small cubes. So its taste will sparkle even brighter in our salad. Transfer the sliced ​​cheese to a bowl with the salad.
6. The salad is almost ready, it remains only to prepare the filling. To do this, remove the husk from the garlic, and chop the garlic itself finely (if you have a garlic, it will be better to pass the garlic cloves through it). Add a few tablespoons of sour cream and mayonnaise to the chopped garlic. You also need to add a little salt and pepper, and at the end, stir our salad dressing thoroughly.
7. Combine the salad and sour cream filling, mixing all the ingredients thoroughly. You can put the salad in the refrigerator for 30 minutes to soak. Transfer the salad to a nice salad bowl before serving.

Bon Appetit!

Puff salad with crab sticks and apple

We bring to your attention this unusually tasty and very easy to prepare salad. The apple is in perfect harmony with crab sticks, bringing a slight sourness and a hint of freshness to the dish. This salad is perfect for both a family dinner and a festive feast.

Ingredients:

• Fresh apple - 1 pc.
• Crab meat sticks - 1 pack (100 g).
• Mayonnaise - 3-4 tbsp l.
• Chicken egg - 2 pcs.
• Cheese - 120 g.
• Fresh dill / parsley - a few twigs.

Cooking process:

1. If you are using frozen crab sticks, not chilled, then about 50 minutes before you start preparing the salad, remove the sticks from the freezer. Let them heat up at room temperature. The softened sticks need to be grated on a coarse grater.
2. You can also hard-boil two eggs in advance. Boiled eggs must be immediately immersed in very cold water for 10 minutes, so that, under the influence of temperature differences, the shell is easier to peel off the eggs. After removing the shells from the eggs, remove the yolks and grate them on a fine grater. Grate the whites in a separate plate, but on a coarse grater.
3. Wash the apple thoroughly and remove the core with a sharp knife or special apple device.Peel off the peel in a thin layer, and grate the apple pulp on a coarse grater.
4. Hard cheese, like the rest of the ingredients, must be grated with a coarse grater.
5. We begin to put the salad in the salad bowl. Since our salad is flaky, we will lay out all the ingredients in a certain sequence. The first layer is grated crab sticks (you can make a light mayonnaise mesh). The second layer is grated proteins (again, you can add a little mayonnaise). The third layer is an apple grated on a coarse grater. Top with a little mayonnaise. After apples comes the fourth layer - grated cheese. Pour some mayonnaise on the salad. The last, final layer is grated yolks.
6. Rinse the greens and let dry a little. Decorate the finished salad with a few sprigs of parsley or dill. Delicate salad is ready!

Enjoy your meal!

Crab salad with bell pepper and tomatoes

Such a delicate, light salad may well replace dinner for the beautiful half of humanity. Or they can be diluted with a hearty holiday table with high-calorie dishes. Those guests who follow the figure or adhere to proper nutrition will appreciate this salad. In addition, it is prepared in literally a matter of minutes.

Ingredients:

• Tomatoes - 2 pcs. large or 3 - medium.
• Crab meat sticks - 200-250 g.
• Mayonnaise - 2 tbsp. l.
• Bulgarian pepper - 1 pc. medium size.
• Hard cheese - 150-200 g.
• Garlic cloves - 2 pcs.

Cooking process:

1. Cut the defrosted crab meat sticks lengthwise into 3-4 strips. Cut each of the strips in half. Place the sliced ​​crab sticks in a salad bowl.
2. First wash the tomatoes in cold water, then carefully cut the stalks and cut each tomato into 2-4 pieces. Cut the tomato slices into thin strips and add to the sliced ​​crab sticks.
3. Be sure to rinse the bell peppers, cut off the stalk and remove the seed capsule along with the seeds. To prevent a single seed from slipping into the salad, rinse the inside of the pepper. Chop the bell peppers in the same way as crab sticks and tomatoes. Add it to the rest of the ingredients.
4. Grate the hard cheese on a coarse grater and sprinkle it on the vegetables in a salad bowl.
5. Remove the husk from the garlic and pass it through a press. Add to the rest of the ingredients and mix the salad well.
6. Before serving, add the amount of mayonnaise you need (about 2-3 tablespoons) to the chilled salad, stir until the mayonnaise is completely distributed over all the components of the salad. That's all, invite your guests to the table!

Bon Appetit!

Crab stick salad with pineapple

A very unusual combination of ingredients makes this salad very original, tasty and interesting. Like all salads with crab sticks, this salad is very easy to prepare. Even the most inexperienced housewife can cook it, and the result will be amazing.

Ingredients:

• Canned corn - 1 can.
• Crab sticks - 350-400 g.
• Mayonnaise - 100 g.
• Canned pineapple rings - 150-200 g.
• Cheese - 120 g.
• Fresh herbs to taste.
• Chicken eggs - 3-4 pcs.

Cooking process:

1. Before proceeding directly to the preparation of the salad, first boil 4 eggs in boiling water for 10 minutes (the eggs must be hard-boiled). To make the process of cleaning eggs easier and faster, immediately after boiling, put the eggs in ice water for at least 5-10 minutes, then peel the eggs and grate them with a coarse grater.
2. Transfer the canned corn to a colander to drain off any excess liquid.
3. Carefully remove the pineapples from the jar and cut into small cubes (the smaller they are, the better).
4. Unwind thawed crab sticks (you need to defrost them long before cooking) and cut them into thinner strips.
5. Cut the hard cheese into thin plates, which, in turn, need to be cut into very thin strips (you can, of course, grate or cut into cubes, but the taste will not be the same).
6. In a deep salad bowl, combine all prepared ingredients: grated eggs, corn, cheese, sliced ​​into strips, crab sticks and pieces of canned pineapple.
7. Rinse and dry the greens, finely chop the dried branches and add to the salad.
8. At the very end, you need to add a few tablespoons of mayonnaise and mix everything well. You can serve such a salad in portioned tins or immediately in a large salad bowl. Fast, simple and delicious!

Enjoy your meal!

Crab salad with Korean carrots

Guests are on the doorstep, and you do not know how to feed them? Then this recipe will come in handy. The salad turns out to be very bright and unusual, and the Korean carrot gives it some piquancy and mystery. Try it and you won't regret it!

Ingredients:

• Crab meat sticks - 2 packs of 100 g.
• Korean carrots - 190 g.
• Sour cream - 1-2 tbsp. l.
• Mayonnaise - 1-2 tbsp. l.
• Garlic cloves - 1-2 pcs.
• Chicken eggs - 3-4 pcs.
• Canned corn - 1 can.
• Table salt to taste.
• Fresh dill to taste.

Cooking process:

1. Thaw the crab sticks if they are not yet at room temperature. When the sticks are soft, cut them into small pieces.
2. Place the eggs in a small scoop and pour the water into it. You need enough water to completely cover the eggs. Put the pot on the fire and wait for the water to boil. After boiling, boil the eggs over a medium boil for 10 minutes, then drain and immerse the eggs in ice water for 5 minutes. Now it will be easy and simple to remove the shell. Cut the peeled eggs into small cubes.
3. Cut the Korean carrots a little so that they are not so long.
4. Drain the excess liquid from the corn and discard in a colander. Let her stand like this for 5-10 minutes.
5. The garlic must be peeled and finely chopped with a sharp knife (or chopped using a special garlic press).
6. Rinse the dill in running water and dry a little. Chop finely.
7. Place finely chopped dill, eggs, crab sticks, garlic, corn and Korean carrots in a salad bowl.
8. Add a tablespoon of mayonnaise and sour cream to the resulting salad. Salt. Mix the salad thoroughly so that the sour cream and mayonnaise are evenly distributed over all the ingredients. A quick Korean salad of crab sticks and carrots is ready!

Enjoy your meal!