Crab sticks fresh cucumber egg corn. Salad with crab sticks, corn and cucumber

Many people love mayonnaise salads and crab sticks are one of the most popular ingredients in them. Crab sticks are combined with many products, but some cooking options have already become traditional, loved by many. One of these recipes and we want to offer.

Salad with crab sticks, corn and cucumber belongs to the category of very popular snack dishes. Surely there is no such person who has not tried this salad, which is also called "Crab", at least once in his life. Simple ingredients go very well together, which is why the dish has gained such popularity. Having prepared this simple appetizer, you definitely won’t go wrong with the recipe, because, as you know, time-tested dishes are the best solution for both everyday lunch and a festive table.

Ingredients

Crab sticks? 170 g;
Is the cucumber fresh? 1 PC.;
Chicken egg? 3 pcs.;
Canned corn? 5 tablespoons;
Green onion? 40 g;
Salt, ground black pepper, mayonnaise to taste;

Cooking

Rinse chicken eggs well under running water, removing all impurities. Dip them in a saucepan, pour cold water so that the eggs are completely covered with it. Add 1 tbsp to the water. salt. This is necessary so that the egg shell does not crack during the cooking process and is further cleaned well. Put the pot on the fire and cook for 10 minutes after boiling. After the specified time, remove the eggs from hot water and immediately lower them into the coldest possible. Once they have cooled, peel off the shells.

Use only fresh cucumbers for salad. Avoid soft and limp vegetables, which are often found on the shelves. Rinse thoroughly and remove tails. If you come across cucumbers with bitterness, then peel them. Cut into small cubes and transfer to a deep bowl.

It is recommended to use canned corn. It does not require additional preparation, such as frozen grains, which must first be boiled until soft and cool. Just open the jar and drain the unwanted liquid. Add corn kernels to cucumbers in a bowl.

Crab sticks are an important ingredient in the salad, so they should only be of good quality. Leave frozen sticks at room temperature until completely thawed. But it is better to use a chilled product. Cut them into small cubes and add to the rest of the ingredients.

Chop the peeled eggs very finely. Large pieces will not allow you to further give a stable shape to the salad. Rinse the green onion and also finely chop. Add half of the chopped onion to the bowl and reserve the other half for garnish. Mix the resulting salad well. Add salt and ground black pepper to taste. Season with mayonnaise and mix again.

Serve a salad of corn, crab sticks and cucumbers in a common salad bowl, in portioned bowls, or put the salad tightly on a serving dish using a special metal mold. In the absence of the latter, you can use a regular plastic ring made from a bottle.

Top the salad with the remaining green onions and corn kernels. Add rings of neatly chopped crab sticks to the decorations. Crab salad with corn and egg is ready. Bon appetit!

Cooking Tips:

To diversify the usual taste of this salad, you can slightly change the recipe and use other sauces instead of mayonnaise. For example, aioli sauce, made from olive oil, garlic, a small amount of sweet mustard and egg yolk, crushed in a blender.
You can replace fresh cucumber with salted one to give the dish more piquancy.
And also we advise you to pay attention to.

This is another article on how to cook salads with crab sticks so that it is tasty, satisfying. And although in general it would seem a simple dish, there are a lot of recipes for its preparation.

Delicious step by step salad recipes with crab sticks and classic ingredients

Menu:

Classic crab salad recipe

Ingredients:

Crab sticks - 250 g.
Eggs - 3-4 pcs.
Canned corn - half a can of canned corn,
Cucumber - 1 pc. medium size
Fresh dill, green onion, salt, pepper, mayonnaise.

Cooking:

1. My greens, dry them with paper napkins (or other improvised means).

2. Cut crab sticks into small pieces in size and shape that we like. Finely chop 2-3 onion feathers and add to the sticks in a deep dish (plate). Finely chop a little dill in the same plate.

3. Boil the eggs hard boiled in advance and let them cool completely to room temperature. You can cook in the evening and store in the refrigerator until the next day, when you prepare the salad. Cut the eggs into small pieces.

We found an old device for slicing eggs, and we cut them with it, right into a plate with chopped foods. Then grind a little more in a plate with a knife.

Don't overcook the eggs. 8-10 minutes is enough, otherwise they will become hard, tasteless.

4. Mix everything.

5. Add canned corn to the salad. Be sure to taste it. Tough, unsweetened corn can ruin an entire salad.

Add corn to your liking. I sometimes add (if there are children), about the same amount as chopsticks. Those. for 250 g sticks - 250 g corn. If for myself, I add half as much corn.

6. Mix everything again.

7. We still have a cucumber, cut it into small cubes.

All ingredients in almost any salad should be cut into the same size. It is both prettier and more convenient when eating.

8. We added a cucumber, mixed it, and at this moment we decide what we are missing in the salad. Or cucumber, or maybe onion, dill, corn. We add the ingredients that were not enough for us and mix again. We added a little cucumber and onion.

You must clearly understand that the indicated amount of ingredients in salads is not a dogma. You can add or reduce them to your liking.

9. Well, that's all. Our salad is almost ready. It remains only to fill it with mayonnaise, salt and pepper.

10. If you will serve the salad immediately on the table and are sure that it will all be eaten, then season the entire salad. Well, if you want to serve it tomorrow, then it’s best not to add cucumbers yet, and of course, in no case should you season with mayonnaise. It is also undesirable to salt and pepper. All this must be added before serving.

You can cook it completely, put aside a part, and season it with mayonnaise. The rest should be eaten the next day.

Bon appetit!

Salad with crab sticks, corn, cucumber and shrimps

Ingredients:

Crab sticks - 500 g.
Eggs - 5 pcs.
Corn - 1 can
Fresh cucumber - 1 pc.
Shrimps - 10-15 pcs.
Mayonnaise
Salt, pepper - as desired and to taste

Cooking:

1. Cut crab sticks into small pieces, the size of a grain of corn, which we will add to the salad. In the photo, the red arrow shows a grain of corn.

2. We cut the eggs into the same cubes as the sticks and put everything in a deep bowl.

3. First, peel the rough skin from the cucumber, if you have a young cucumber, you can not peel the peel. We also cut the cucumber into cubes, about the size of a corn. We send in a common cup.

4. Put corn in the same cup. Lay out to taste. Decide for yourself how much you want to see corn in the salad. Choose sweet, tasty corn, then your salad will be delicious too.

5. Mix everything. Salad is not ready yet. But since we won’t eat so much yet, we’ll pour a little into a separate salad bowl, and cover the remaining salad with a lid or film and put it in the refrigerator.

6. Sprinkled salad, if necessary, salt and pepper a little. Season with mayonnaise to taste. We usually do this so that each piece, of each ingredient, is covered with a thin layer of mayonnaise. But do it to your liking. Mix thoroughly.

7. We clean the shrimp and take a few sprigs of greenery.

8. Put a salad on a serving plate. Under it around the perimeter, in several places we lay out leaves of greenery.

9. Put the peeled shrimp on top and now our salad of crab sticks with shrimp is completely ready.

We serve it on the table, listen to how we are praised for such a salad, and we ourselves do not lag behind, but work hard with our jaws.

Bon appetit!

1. Video - Crab salad (with crab sticks)

One of the most popular holiday dishes in the post-Soviet space is a salad with crab sticks. At first, among the ingredients were crab sticks, corn, mayonnaise, boiled eggs, and for satiety - boiled rice or potatoes. Of course, you cannot call such a dietary dish, therefore, over time, the recipe has been modified and today the Crab salad with corn and cucumber is much more popular. This is a lighter, lower calorie option, especially if you use homemade dressing sauce.

Salad "Crab" with corn and cucumber

crab sticks or meat - 2 packs of 150 g each;
large egg - 4-5 pieces;
frozen corn - 200 g;
homemade mayonnaise - ½ cup;
fresh cucumber - 150-170 g;
salt - 1 pinch;
dill - 3-4 sprigs.

Usually crab sticks are sold frozen - so let's defrost them and chop them finely. It is important to choose fresh sticks, otherwise a dry, crumbling product will spoil the dish. We put the eggs in cold salted water, cook for 10 minutes, pour cold water over it, remove the shell and cut into medium-sized cubes. We put the corn in boiling water, wait 10 minutes, put it in a colander and let it drain well. Such corn is more useful than pickled. My cucumber and cut finely, chop the dill. Place all the ingredients in a bowl, salt, season with sauce and mix. You can let the salad stand for half an hour in the refrigerator. Crab salad with corn and fresh cucumber is also stored in the refrigerator - but not more than 2 days.

There is also a modified version. The salad includes Chinese cabbage, corn, crab sticks, cucumber. This is also a very light salad, however, it is not recommended in large quantities for those who have problems with the pancreas. But even here there is a way out: you can simply reduce the amount of cabbage by half.

Simple Crab Salad

frozen corn - 250 g;
crab meat or sticks - 250-300 g;
egg - 4-5 pcs.;
Beijing cabbage - ½ medium head;
fresh ground cucumbers - 2 pcs.;
homemade sauce such as mayonnaise or sour cream - 2/3 cup;
salt - to taste;
dill - 1 small bunch.

Boil the corn in boiling water for 7-10 minutes, put it on a sieve and let it drain well. Defrost crab meat and cut into cubes. Boiled eggs are also cut into cubes (in fasting, you can prepare a salad without eggs, and season with vegetable oil). Shred cabbage and cucumbers into thin strips of approximately the same size. Finely chop the dill. Mix everything, season with sauce and salt. Let's insist.

There are so many variations of cooking salads with crab sticks that everyone can easily find a recipe to their taste (and more than one) and budget. So, for example, the option presented below can definitely be called one of the simplest, most delicious and budget options for a salad with crab sticks. In addition to the sticks themselves, it includes a traditional "crab" set - canned corn, boiled eggs and fresh cucumber. This set is complemented by boiled rice - an ingredient that can also be called a kind of classic. After all, it was in this composition that this salad conquered hearts and stomachs in the half-starved 90s. And, I must say, very successfully, since the recipe remains relevant and in demand to this day. It is not surprising. The components are inexpensive and affordable, preparing a salad is very simple, it turns out to be nutritious, tasty and elegant, you can give it a minimal amount of money. Why not the perfect salad?

Ingredients

crab sticks - 300 g,
eggs - 3 pcs.,
canned corn - 1 b. (340 g),
fresh cucumber - 200 g,
long grain rice (raw) - 3-4 tbsp. l.,
mayonnaise - 4-5 tbsp. l.,
greens - to taste and desire,
salt - for cooking rice.

Cooking

Let's start by cooking rice and eggs. Wash the eggs thoroughly, pour cold water, add some salt and, bringing to a boil, boil for no more than 10 minutes. We notice time after boiling. We do not boil longer than indicated, otherwise the yolk will darken, plus, they say, eggs after a long boil (20 minutes or more) are not particularly useful.

At the same time, we prepare rice. Almost any white rice will do for this salad, as long as it remains crumbly after cooking. With long grain, this is easier to achieve. We wash the rice in several waters and put it on a sieve. Then fill with clean and cold water, add some salt. Proportions of water and rice 2:1. Cook the rice under the lid on medium heating of the stove until the liquid has completely evaporated. As a rule, it takes 15-20 minutes. To make the rice crumbly, do not open the lid during cooking, do not mix the rice.

One more moment. Agree, it is not very convenient to cook such a small portion of rice (in 3 tablespoons). Therefore, it will be much more practical to cook a large portion, and then measure the right amount for the salad. Leftover cooked rice can be stored in the refrigerator for up to 4 days or put in the freezer.

If suddenly the finished rice did not turn out crumbly, you can try to rinse it, be sure to throw it on a sieve after that in order to rid the rice of water as much as possible.

The remaining components of the salad - cucumber, crab sticks and cooled and peeled eggs - cut into cubes. Cucumber is better to cut more finely, crab sticks and eggs - larger. With such cutting, the salad will get the most "crab" taste.

Once all the ingredients for the salad are ready, mix them in one bowl. Season with mayonnaise. Please note that if the salad is left standing for a long time (usually this happens when preparing a large portion), the rice will gradually absorb the mayonnaise, which may cause the salad to become dry. To fix this, it is enough to additionally season it with mayonnaise.

We stir the salad, taste it, if necessary (especially if the rice had to be washed) - add salt to the salad to taste.

The final touch is greenery. Finely chop a few sprigs of parsley and dill and decorate the salad with it when serving. Salad with crab sticks, corn, eggs and cucumber is ready, bon appetit!

Crab salad with corn, cucumber and rice quite popular in Russia because of the simplicity of its manufacture and the low cost of ingredients. There are at least ten variants of this salad, each housewife "sees" this salad in her own way. I will not pretend to be original and present the classic restaurant version of the salad, which has a wide range of taste and good satiety.

Of course, there is no real crab among the ingredients, we are not in a gourmet restaurant, crab sticks are used. Therefore, another name for the recipe is salad with crab sticks, corn, cucumber and rice.

Ingredients

crab sticks 300 g
boiled rice 300 g
canned corn 250 g
eggs 4 things.
cucumbers 250 g
mayonnaise 100 g
salt taste

For salad, you should choose juicy and elastic sticks, neatly painted only on the outside. In the list of ingredients, minced fish, surimi should be in the first place, and only in the last rows are starch, flavor enhancers, etc. Only chilled crab sticks should be chosen. Of course, a frozen product is cheaper, but I don’t recommend buying it for a salad, because. when frozen, crab sticks lose too much moisture, become dry and fibrous, and unscrupulous sellers can freeze expired goods. It is also impossible to trust a product that is sold by weight, since it is impossible to find out by whom, when and from what products this “delicacy” was created.

With this amount of ingredients, 1.4-1.5 kg of salad is obtained. It is enough to eat them for a couple of days.

Cooking

We prepare all the ingredients for the salad. I cooked the rice in advance, so you can start assembling the salad right now. By the way, I used long-grain unsteamed rice, although it can be steamed. First of all, let's boil the eggs. Let them boil for 10-12 minutes, the yolk will seize during this time.

When collecting a salad, I always follow the simple rule “all components should be approximately the same size”, that is, the ingredient that goes into the salad without cutting is chosen as the basis and all other ingredients are cut into pieces of the appropriate size. For example, it is necessary to do exactly with this approach.

But back to our salad. As a basis, I chose the size of the grain of corn. We cut the cucumbers and store them together with corn (only grains, without "water"!) And rice in a medium-sized bowl.

Cut the boiled eggs (for salad I cook 12-15 minutes) and add them to the rest of the ingredients. Mix carefully.

Salt to taste, season with mayonnaise and put in the refrigerator for at least 1 hour, the salad should be infused. And so, salad with crab sticks ready. Bon appetit!