Salad of crab sticks with cucumber. Salad of crab sticks with pickled cucumber, corn and cheese

Crab salad with cucumber and corn became one of the most popular as soon as crab sticks appeared on the shelves. Along with this, this salad was certainly prepared for the New Year's table. But later, many new and tasty dishes and salads came to our menu, and the salad with crab sticks went into the shadows for a while. And recently I noticed that the popularity of this salad has grown again, many different recipes have appeared.

To begin with, consider the classic version of crab salad - with corn and cucumber. Moreover, you can cook such a salad with or without the addition of rice, the main thing is that there are crab sticks or, even better, crab meat.

6 classic crab stick salad recipes with cucumber and corn:

Crab salad with cucumber and corn without rice - a classic recipe

This recipe is one of the easiest. Imagine that you have guests on the doorstep, you need to quickly set the table. And you have crab sticks and a jar of canned corn. Well, cucumbers and eggs are not difficult, I think, to find in the refrigerator. And literally in 10 minutes a hearty and very tasty salad is born, which you can feed guests.

We will need:

• crab sticks - 250 gr.
• chicken eggs - 3-4 pcs.
• fresh cucumber - 1 - 2 pcs.
• green onions - 2-3 stalks
• fresh dill - bunch
• salt, pepper - to taste
• mayonnaise - 4 tbsp. l.

1. We free the crab sticks from the protective film and cut into cubes.

For unintentional guests, crab sticks can be bought in advance and frozen. Before cooking, simply rinse them with hot water.

2. Cut a couple of green onion feathers. Do not overdo it with onions, otherwise the salad will turn out bitter. Onions need quite a bit for a hint of taste. Fresh dill gives the salad a special flavor. In winter, if fresh dill is not at hand, I add frozen. Add greens to crab sticks.

3. Boil the eggs, peel, cut into cubes and also add to the salad.

4. Put the finished canned corn into the salad.

Please note that for salads you need to choose unsweetened canned corn

5. It remains to cut a fresh cucumber into small cubes.

6. Mix all the ingredients in a salad bowl, salt the salad and sprinkle with black pepper. If you are preparing a salad for guests, then you knead the entire salad. And if you have prepared a salad for a few days for the family, then only the portion that you eat immediately should be seasoned with mayonnaise. The rest of the salad is best stored without mayonnaise.

Crab stick salad with cucumber, corn and rice

The salad recipe is similar to the previous one, only we add boiled rice to the previous ingredients. Perhaps this salad is even more classic, in any case, this is the recipe I remember from childhood.

We will need:

• crab sticks - 400 gr.
• chicken eggs - 5 pcs.
• rice - 1/2 cup
• fresh cucumber - 1 - 2 pcs.
• salt, pepper - to taste
• mayonnaise - 4 tbsp. l.

1. How beautifully boiled village eggs look in a salad, which have a real yellow yolk! Boil eggs for salad and cool under cold water. Then cut the eggs into small cubes.
2. Boil the rice in salted water until cooked, drain the water, and let the rice cool.
3. Cut the crab sticks into cubes. Here, as you like. I saw different ways of cutting ingredients into a salad - both small and large pieces. I prefer to cut smaller.
4. Cut a fresh cucumber into small cubes.
5. Put crab sticks, eggs, boiled rice, cucumber in a salad bowl. Add a jar of canned corn.
6. For freshness, you can add a couple of feathers of green onions and dill.
7. Salad a little salt and add black pepper. We dress the salad with mayonnaise.

Delicious salad with crab sticks, rice, corn and pickles - recipe with photo

Such a salad can decorate the festive table, and we diversify it by adding pickled cucumbers in addition to fresh cucumbers. It turns out very tasty and spicy. And the beauty of this salad, and of course the aroma, will add red bell pepper.

We will need:

• crab sticks - 250 gr.
• rice - 1/2 cup
• canned corn - 1 can
• fresh cucumber - 1 - 2 pcs.
• pickled cucumber - 1-2 pcs.
• bell pepper - 1 pc.
• green onions - a few feathers
• salt, pepper - to taste
• mayonnaise - 4 tbsp. l.

1. Finely chop the crab sticks and put them in a salad bowl.

2. Boil rice in salt water until tender and cool. Add rice to crab sticks.

3. Bulgarian pepper gives not only brightness to this salad, but also juiciness. Cut it into small cubes.

4. Next, finely chopped fresh and pickled cucumbers go into the salad bowl.

5. Put canned corn in a salad and add chopped green onions. See what colors you get in this dish!

7. Salad with crab sticks, salt, pepper and season with mayonnaise.

8. I really like decorating salads with a special mold. For guests, such a salad can be arranged on portioned plates, it turns out very beautifully.

Delicious crab salad with corn and pickles - video

It turns out that by slightly modifying the recipe, you can get a completely different salad to taste. In this recipe, in addition to pickled cucumber, cheese is also used, which is unusual for such a salad.

Salad "Tenderness" with layers of crab sticks - a delicious recipe for the festive table

Nothing extra in this salad. Cheese is probably needed here to give this amazing salad tenderness. So let's call the salad - "Tenderness". Preparing is very simple.

We will need:

• crab sticks - 200 gr.
• canned corn - 1/2 can
• fresh cucumbers - 2 pcs.
• boiled eggs - 3 pcs.
• hard cheese - 150 gr.
• salt, pepper - to taste
• mayonnaise

1. Cut all the ingredients for this salad into small cubes. Eggs, of course, pre-boil.

2. We will lay the salad on a flat plate in layers. Put a fresh cucumber in the first layer. From above we make a grid of mayonnaise or just grease this layer a little.

3. The next layer is crab sticks and again we make a mayonnaise net.

4. We rub the boiled eggs on a coarse grater, put them on a plate and add a little salt. Grease a little with mayonnaise again.

5. Grate the cheese with the next layer, and put the corn on top tightly.

6. We decorate the top of the salad with a mayonnaise net. In the middle, you can insert a greenery or cucumber decoration.

Salad with crab sticks, corn, cucumber and cabbage

In this compilation, I introduced you to a simple and delicious crab salad with corn and cucumber. We were convinced that different recipes produce completely different tastes. And such a salad is prepared very quickly and simply, like no other it is suitable for unexpected friends.

The main thing is to have crab sticks in stock, and you can pick up any other ingredients for them. And what other salads with crab sticks you can cook, expect in the following articles.

Imitation crab meat from surimi came to our kitchen in the 1990s and immediately gained popularity. Today it is already a classic cold appetizer, which is traditionally prepared for the holidays. All components, except cucumbers and crab sticks, are boiled to a soft consistency and cut into medium-sized cubes to achieve a uniform structure of the finished dish. Fatty mayonnaise or home-made sour cream sauces are used as dressings.

Features of cooking a salad of crab sticks and cucumbers

The dish is not difficult to prepare, but there are nuances of preliminary preparation and choice of ingredients that will determine the taste of the finished snack. To make a delicious salad of crab sticks with cucumber, follow these recommendations:

1. Cutting form. For a classic salad, all vegetables should be cut into equal cubes the size of a medium-sized pea. So the dish will come out homogeneous, will not spread.
2. Filling preparation. In the original version of the recipe, as a rule, simple mayonnaise is used. If you don't trust store-bought sauce, you can make a homemade version by whisking together raw chicken yolks, mustard, and vegetable oil. Fatty sour cream, melted cheese, etc. are perfect.
3. The order of bookmarking products. Remember that juicy ingredients like onions, cucumbers, tomatoes and mushrooms are best added at the very end so that the moisture and juice from them do not have time to make the salad too thin. Prepare them in advance to assemble the dish immediately and in its entirety. Add potatoes, crab sticks, etc. better immediately, seasoning them with sauce so that they are infused.
4. Submission options. To the table, crab salad with cucumber is served in a mixed or puff form. Due to the thick dressing, the snack can be shaped into a hemisphere, rectangle, triangle, etc. To do this, cool it and arrange it in small containers that have the desired shape. Before serving, remove the salad from the molds, turning them over on serving plates.
5. Decoration. Chopped boiled egg yolk, chopped fresh herbs, grated cheese, croutons are well suited for the role of decor.
6. Storage periods. The time during which the dish will not lose its original freshness is 24 hours. Then the top layer will wind up, and the dressing, mixed with the juices of other components, will accumulate at the bottom of the dish

How to choose crab sticks

You should not choose the cheapest product: it is usually not the best quality. A great option is classic crab sticks, packed in even rows and separated from each other by a protective cling film. A fresh product, if the tightness has not been broken before opening by the end customer, has a pronounced fishy aroma, firm elastic texture, and milky white color. The upper part is colored with food coloring in shades of red of arbitrary saturation.

Salad recipe with cucumbers and crab sticks

The traditionally prepared appetizer consists of equally chopped ingredients, seasoned with a thick, viscous sauce that holds them together well. Chopped greens are used for decoration, and the dish is served in portioned salad bowls. Some components may need to be replaced depending on the recipe. So instead of crab sticks, fried or boiled shrimp, smoked sausage, sausages, boiled fillet of river or sea fish are often used.

Classic recipe

• Time: 50-60 minutes.
• Calorie content of the dish: 152 kcal / 100 grams.
• Cuisine: Russian.
• Difficulty: easy.

The original salad with crab sticks and fresh cucumber, also called "spring", is great to end the feast. For decoration before serving, it is better to use a sprig of parsley or the yolk of one of the eggs, chopped on a grater. Remember that it is better to blanch peas in a frozen state - this way they will turn out sweeter and juicier.

Ingredients:

• chicken eggs - 3 pcs.;
• sweet green frozen peas - 150 g;
• crab sticks - 200 g;
• rice - 70 g;
• green onions - 1 bunch;
• cucumber - 100 g;
• mayonnaise - 4 tbsp. l.

Cooking method:

1. Boil the eggs, peel the shell, cut into small cubes.
2. Blanch the peas in boiling water for 10-12 seconds until they start to float.
3. Rinse rice thoroughly 2-3 times, pour boiling water for 15 minutes, then boil.
4. Pour green onions with water, cut off the rhizome, chop finely.
5. Rinse the cucumber, cut off the ends, remove the skin with a vegetable peeler. Cut the fruit in half, remove the seeds with a spoon or knife, cut into small slices.
6. Defrost the crab sticks, remove from the package, cut into cubes.
7. Cool all components, mix, season with mayonnaise.
8. Before serving, let the snack brew in the refrigerator for 20-30 minutes.

With corn, eggs and cucumber

• Time: 50-60 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 143 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Italian.
• Difficulty: medium.

Delicate salad with crab sticks and cucumber is best served during a light lunch. All components of the snack are perfectly combined with each other and have a pleasant soft texture. To make the dish more dietary, replace mayonnaise with a light sauce by mixing low-fat sour cream and cream cheese in equal proportions with the addition of spicy spices, herbs and garlic.

Ingredients:

• canned corn - 200 g;
• rice - 50 g;
• chicken eggs - 2 pcs.;
• pickled cucumbers - 100 g;
• crab sticks - 150 g;
• onion - 1 pc.;
• mayonnaise - 3 tbsp. l.;
• dill - 1 bunch;
• vegetable oil - 1 tsp;
• carrots - 1 pc.

Cooking method:

1. Peel the carrots, cut off the ends, boil. Cut into small cubes.
2. Soak rice in hot salted water for 15-20 minutes, drain in a colander. Boil, adding vegetable oil for friability.
3. Rinse the pickled cucumbers from the brine, remove the tips, chop into strips.
4. Boil the eggs, remove the shell. Separate the yolk. Protein cut into large cubes.
5. Open a can of canned corn and remove all liquid.
6. Peel the onion, cut off the tips, chop into small strips.
7. Pour dill with water, rinse thoroughly from dust, debris, cut the stems, chop the greens.
8. Defrost crab sticks (if you bought frozen), open, cut into thin slices.
9. Cool all ingredients, season with mayonnaise, mix thoroughly.

Crab Meat Salad with Cucumber

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 89 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Mediterranean.
• Difficulty: medium.

This beautiful vitamin salad-cocktail contains many useful nutrients, salts, macro- and microelements and is great for creating a healthy diet menu. Natural crab meat is a source of unique fatty acids that lower blood cholesterol levels and is recommended for weight loss.

Ingredients:

• legs of a king crab - 12 large phalanges;
• cucumber - 100 g;
• cocktail shrimp - 150 g;
• lemon - 1 pc.;
• shallots - 1 pc.;
• sour cream 10% - 2 tbsp. l.;
• garlic - 3 teeth

Cooking method:

1. Carefully separate the crab phalanxes using a towel or napkin so as not to be scratched by the sharp shell. Drop them into salted boiling water and cook for 30-40 seconds. Cool the phalanges, open the chitinous cover, remove the meat.
2. Defrost the shrimp, boil in boiling water for 1-2 minutes, cool and remove from the shells. Fry the meat in a hot pan for 15-20 seconds until golden brown.
3. Rinse the cucumber, remove the skin with a vegetable peeler, remove the tips. Gently grate the pulp (avoiding the seeds) with a long rectangular straw on a special grater for Korean carrots.
4. Peel the onion from the husk, chop into thin half rings less than a millimeter thick.
5. Rinse the lemon, cut in half. Cut off 4 thin rings.
6. Peel the garlic, push through a press. Mix with sour cream.
7. Put 1 tsp at the bottom of champagne glasses (wide and flat). garlic cream sauce. Place onion and shrimp on top. Set the boiled crab phalanges vertically in 3 pieces. glass, drizzle with lemon juice.

with rice

• Time: 40-50 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 127 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

A quick and simple appetizer made from affordable inexpensive ingredients is perfect when you need to urgently prepare a hearty and tasty salad for the table. Remember that it is better to let such a dish brew in the refrigerator for 15-20 minutes before serving, so that all the flavors have time to completely mix. For decoration, use the yolk of one of the eggs: sprinkle the finished salad with it through a fine sieve.

Ingredients:

• rice - 80 g;
• crab sticks - 200 g;
• onion - 200 g;
• pickled cucumbers - 150 g;
• mayonnaise - 2 tbsp. l.;
• chicken eggs - 3 pcs.;
• garlic - 4 teeth

Cooking method:

1. Wash the rice thoroughly, boil.
2. Defrost crab sticks, cut into small cubes.
3. Peel the onion from the husk, cut off the tips, chop into thin strips.
4. Rinse the pickled cucumbers from the brine, remove the tips, cut into strips, squeeze lightly.
5. Peel the garlic, push through a press.
6. Boil the eggs, remove the shell, cut into cubes.
7. Cool the ingredients, mix thoroughly, seasoning with mayonnaise.

• Time: 15 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 86 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Delicate cold appetizer is very quick and easy to prepare and is great for inclusion in the weight loss menu. Spicy spices activate fat burning processes in the body, contributing to weight loss. You can reduce the calorie content of the finished dish by completely eliminating sour cream from it. Replace the dressing with balsamic vinegar or lemon juice.

Ingredients:

• Chinese cabbage - 200 g;
• fresh cucumber - 100 g;
• tomato - 1 pc.;
• onion - 1 pc.;
• carrots in Korean - 100 g;
• crab sticks - 200 g;
• sour cream 15% - 4 tbsp. l.;
• ground coriander - 1 pinch;
• smoked paprika - 1 tsp;
• cilantro - 1 bunch.

Cooking method:

1. Rinse the cabbage thoroughly, separate the leaves, cut into medium-sized checkers.
2. Dip the cucumber in water, remove the tips, chop the flesh into strips.
3. Peel the onion, cut off the ends, cut into small cubes.
4. Rinse the tomato, cut the stalk, cut the pulp into medium cubes.
5. Wash a bunch of cilantro under running water, dry, cut off the stems, finely chop the greens.
6. Mix the ingredients, add Korean-style carrots, ground coriander, smoked paprika, sour cream. Mix the ingredients thoroughly, cool to 13-17 ° C, sprinkle with chopped cilantro.

With squid

• Time: 1-1.5 hours.
• Servings: 5-6 persons.
• Calorie content of the dish: 104 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

A delicate seafood salad is a good appetizer for a hearty lunch. Remember that it is better to buy squids frozen, not chilled. The freshness of the product can be checked by the smell and texture of the meat after defrosting. It should have a pleasant delicate marine aroma, have a soft and elastic structure. After defrosting, squids are stored for no longer than 24 hours, after which they can deteriorate.

Ingredients:

• frozen squid - 200 g;
• crab meat or sticks;
• fresh cucumbers - 2 pcs.;
• tomato - 1 pc.;
• cilantro - 1 bunch;
• mayonnaise - 2 tbsp. l.;
• canned corn - 150 g;
• rice - 50 g.

Cooking method:

1. Defrost squids under running cool water. Clean the carcasses from the films, remove the backbone. Boil in boiling salted water for 2 minutes, cool, cut into medium-sized pieces.
2. Cut the sticks.
3. Wash rice 2-3 times, boil.
4. Wash the tomato, remove the stalk, cut the pulp into cubes.
5. Wash the cucumber, cut off the ends, cut into small cubes.
6. Open a can of corn, discard the contents in a colander, let the liquid drain.
7. Pour cilantro with water, remove the stems, chop the greens.
8. Mix all the ingredients, season with mayonnaise, let it brew in the refrigerator for 20-30 minutes.

With crab sticks and pickled cucumber

• Time: 60-70 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 114 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

A hearty and tender appetizer is well suited to complete a meal and can be an independent main cold dish. To prepare this salad, it is better to choose starchy potatoes, which after cooking will not fall apart. Due to the fact that the dish comes out thick and does not spread, it can be given a certain shape before serving. Divide the salad among curly vases or bowls, pack and refrigerate to 5-10°C. When it's time to serve the dish to the table, turn the molds over, laying out the appetizer in beautiful slides.

Ingredients:

• pickles - 200 g;
• crab sticks - 200 g;
• chicken eggs - 4 pcs.;
• mayonnaise - 3 tbsp. l.;
• garlic - 3 teeth;
• frozen sweet peas - 100 g;
• small potatoes - 150 g.

Cooking method:

1. Rinse the pickled cucumbers thoroughly from the brine, cut off the tips, grate with long rectangular straws on a special Korean carrot grater.
2. Hard boil the eggs, remove the shell, cut into medium cubes.
3. Wash potatoes, peel, boil. Cool, cut into small cubes.
4. Push garlic through a press, mix with mayonnaise.
5. Defrost crab sticks, chop into thin slices.
6. Blanch the peas in boiling water until they all float.
7. Mix all the ingredients thoroughly, add dressing, let the salad brew in the refrigerator for 20-30 minutes before serving.

With cheese

• Time: 50-60 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 115 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

By adding cheese and eggs, the salad comes out very tender, thick, keeps its shape perfectly, which helps with curly serving. For a prettier appetizer, leave a little gouda for sprinkling to decorate your meal. Remember that with this decoration option, the finished dish is quickly ventilated. You can use other types of cheese. Parmesan and dor blue will make the dish more spicy and add a pleasant spiciness.

Ingredients:

• gouda cheese - 100 g;
• crab sticks - 150 g;
• onion - 1 pc.;
• pickled cucumbers - 150 g;
• canned sweet corn - 150 g;
• carrots - 150 g;
• chicken eggs - 4 pcs.;
• rice - 40 g;
• mayonnaise - 3 tbsp. l.

Cooking method:

1. Grate the cheese.
2. Cut crab sticks into small cubes.
3. Rinse rice 2-3 times with warm water and boil.
4. Rinse the cucumbers from the brine, cut into strips.
5. Boil the carrots, remove the skin, remove the tips, chop into small cubes.
6. Peel the onion from dry husks, cut off the ends, chop into small strips.
7. Boil the eggs, remove the shell, cut into medium cubes.
8. Open a can of corn, drain the liquid.
9. Cool the ingredients, mix thoroughly, seasoning with mayonnaise.

Layered salad with tomatoes and peppers

• Time: 60-70 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 123 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Puff cold appetizers are a wonderful and tasty decoration for any festive feast. Remember that it is very important to lay out the layers in such a sequence that the dish does not spread and does not lose its shape. So, it is better to lay potatoes and carrots at the very bottom so that they absorb all the moisture that other components emit. To make the salad more beautiful, use yellow and green peppers in addition to red, mixing them in equal proportions.

Ingredients:

• red bell pepper - 1 pc.;
• tomatoes - 200 g;
• pickled cucumbers - 150 g;
• chicken eggs - 5 pcs.;
• crab sticks - 200 g;
• potatoes - 200 g;
• carrots - 150 g;
• parsley - 1 bunch.

Cooking method:

1. Rinse the pepper, remove the stalk, cut in half and remove the seeds. Chop the pulp into thin strips.
2. Rinse the tomatoes, cut the stem, cut into small cubes.
3. Rinse the cucumbers from the brine, cut off the ends, cut into slices.
4. Boil the eggs, peel the shell, cut into medium cubes.
5. Rinse potatoes and carrots thoroughly, boil until tender, peel off the skin, cut into small cubes.
6. Defrost crab sticks, unfold, chop into thin strips, mix with mayonnaise.
7. Pour parsley with water, remove dirt, dust, cut off the stems, finely chop the greens.
8. Lay out the layers in a container with high straight walls, following the sequence: potatoes, carrots, cucumbers, tomatoes, eggs, bell peppers. Carefully tamp the layers and coat with the prepared dressing.
9. Sprinkle the lettuce with chopped parsley before serving.

With champignons and apple

• Time: 50-60 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 131 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

The salad turns out to be hearty, it has a pleasant sourness, which gives it a green apple. It is very easy to prepare with simple, readily available ingredients, but has an unusual taste that will pleasantly surprise your guests. It is better to serve such a salad by cooling it to a temperature of 8-12 ° C - this way the aromas of the ingredients used will be revealed much better, and the dish will acquire a thicker texture.

Ingredients:

• fresh champignons - 250 g;
• chicken eggs - 3 pcs.;
• gouda cheese - 100 g;
• green apple - 100 g;
• crab sticks - 200 g;
• rice - 50 g;
• pickled cucumbers - 150 g;
• mayonnaise - 3 tbsp. l.;
• parsley - 1 bunch.

Cooking method:

1. Rinse the mushrooms thoroughly under running warm water, removing dirt and sand. Boil them, cut into thin slices.
2. Hard boil the eggs, peel the shell, cut into medium cubes.
3. Grate the cheese.
4. Rinse the apple, remove the core, cut into cubes.
5. Defrost the sticks, cut into large cubes.
6. Rinse rice 2-3 times, cook, add a little vegetable oil, cool.
7. Rinse the cucumbers from the brine, cut off the ends, chop into small strips, fold in a colander.
8. Dip the parsley in water, remove the stems, chop.
9. Mix the ingredients, season with mayonnaise, sprinkle with chopped herbs on top.

In restaurants, you rarely find a dish whose presentation you would not want to admire. To achieve this effect, the chef of the establishment uses certain techniques and resorts to special tricks that will make the appetizer look much more appetizing. Here are some tips for beautifully serving and decorating your salad:

1. Submission form. To improve the appearance of the snack, it is served after shaping it into a rectangle, hemisphere, etc.
2. Temperature regime. Remember that cold snacks hold their shape better and stay fresh longer at 13-17°C.
3. The thickness of the sauce. For curly and decorative serving, a thick sauce, characterized by increased viscosity, is better suited. It will tightly glue the ingredients and prevent them from spreading even when the temperature rises.
4. Decoration. The classic version with chopped herbs, grated cheese or egg yolk, a “cobweb” of sauce that contrasts with the overall color scheme of the dish, and halves of boiled eggs is perfect for this role. It is better to distribute decorative elements evenly, avoiding the formation of "holes".
5. Color range of products. A beautiful presentation largely depends on the color harmony of the finished meal. It is achieved by uniform distribution of products and the use of components whose shades blend well.

Video

Crab sticks are a fairly versatile product. They can be eaten in their pure form, you can make stuffed rolls, or you can make a delicious salad. Is this product helpful? You should not flatter yourself with the hope that crab sticks are related to crabs, but they consist of the meat of white varieties of fish, and therefore, of course, they have a certain nutritional value. The most delicious crab salad with cucumber. This dish will surprise you with its fresh taste, lightness and satiety at the same time.

Crab salad with cucumber - preparing food and dishes

How to choose the right crab sticks? The first important tip is to pay attention to the indicated amount of carbohydrates on the package. Fish - the product from which the sticks are made, does not contain carbohydrates at all. If you see that the amount of carbohydrates in crab sticks is more than 5 grams (per 100 grams of product), then this means that the sticks contain a large amount of sugar, soy or other unhealthy substances.

The second advice - do not purchase products at a price below the market average. The rule that you have to pay for quality does not always apply, but it often happens that a cheap product means poor quality.

Cucumber for salad needs fresh, so that the salad is tastier and more tender, remove the thin skin from the vegetable before chopping it.

What dishes to give preference for serving crab salad with cucumber? Choose universal flat plates without a pattern, as the salad will learn to be bright in color.

In addition, before preparing the dish, prepare several bowls or deep bowls for the individual components of the dish.

Recipes for Crab Salad with Cucumber:

Recipe 1: Crab Salad with Cucumber

Fresh taste - that's what first of all is notable for crab salad with cucumber! If you cook it in the cold season, then the cucumber flavor will remind you of summer days, and if you cook it in the hot season, the salad will seem light, despite the rather nutritious other ingredients.

Required Ingredients:

• Crab sticks 300 grams
• Cucumber 2-3 pieces (fresh, medium size)
• Boiled eggs 3 pieces
• fresh parsley
• young green onion
• Mayonnaise and sour cream for dressing, white sesame

Cooking method:

Boil the egg, cool in cold water and, after removing the shell, cut into thin strips.

Crab sticks are either cut into strips, or divided into fibers with your hands.

Cut the fresh cucumber into thin strips, after removing the peel from it.

Parsley and young onions should be washed well, then chopped with a knife.

For dressing, mix mayonnaise and sour cream, preferably in a ratio of one to two, so that the dressing turns out to be a little greasy, but no more. Add chopped parsley and sesame seeds to the dressing, then mix well again until smooth.

Mix the chopped ingredients, add the prepared dressing and serve the finished crab salad with cucumber to the table.

Recipe 2: Korean Crab Salad with Cucumber

Oriental cultures cannot imagine their diet without fish and fish products, and therefore fish salads are widely distributed among them. Some of the recipes that were loved for their pleasant oriental aroma of spices and rich taste also “sneaked” into the kitchen to us. Prepare a crab salad with Korean-style cucumber, which everyone will like thanks to its unusual texture and, of course, for the taste!

Required Ingredients:

• Carrots in Korean 300 grams
• Crab sticks 350-400 grams
• Suluguni cheese slightly salted 200 grams
• Fresh cucumber 2 pieces (fresh, medium size)
• fresh parsley
• Sour cream for salad dressing

Cooking method:

Divide the crab sticks with your hands into thin long fibers.

The suluguni cheese is also carefully divided into fibers.

Squeeze the juice from the Korean carrots well so that the salad does not turn out to be very watery.

Cut the parsley into small pieces with a knife.

Wash the cucumber under running water, peel it thinly and cut into small slices.

Mix the ingredients, adding sour cream to them. Salt to taste the crab salad with Korean-style cucumber and serve!

Recipe 3: Crab Salad with Cucumber and Corn

The sweetness of canned corn is the best way to emphasize the fresh taste of crab salad with cucumber. This salad can be considered off-season, as it can be prepared at any time of the year due to the availability of products on store shelves.

Required Ingredients:

• Crab sticks 300 grams
• Canned corn 1 can
• Boiled egg 2 pieces
• fresh parsley
• For dressing dishes - sour cream and mayonnaise, soy sauce

Cooking method:

Boil the eggs, cool them with cold water and remove the shells from them. Cut the eggs into cubes.

Crab sticks also cut into cubes, but more finely.

Cut the cucumber into cubes, after washing it well in running water.

Open the canned corn and drain the liquid from it. Wash the parsley well in clean water, then cut with a knife.

For dressing, mix mayonnaise and sour cream, best in a one-to-one ratio, add 1 tablespoon of soy sauce to the dressing instead of salt.

Mix the chopped ingredients, add the prepared sour cream and soy dressing, and serve the finished crab salad with cucumber and corn on the table.

Recipe 4: Crab Salad with Cucumber and Croutons

The main course should not be fatty and high-calorie, it is important that it contains all the necessary nutrients, and then you will be full after dinner without feeling heavy in the stomach. Crab salad with cucumber and croutons is a great example of such a dish.

Required Ingredients:

• Crab sticks 400 grams
• Cucumber 2 pieces (medium size, fresh)
• Boiled egg 3 pieces
• White bun 200 grams unsweetened
• Garlic 3 cloves
• Parsley
• Fatty sour cream for dressing, flax seed

Cooking method:

Cut the boiled egg into cubes with a knife, after removing the shell from it.

Crab sticks either cut into small cubes or strips.

Cucumber should be cut into thin semicircular slices, after thoroughly washing and removing the skin from it.

Cut the roll into large cubes, then put it on a hot frying pan and fry in a frying pan without oil for 5 minutes, stirring occasionally. At 3 minutes, squeeze the garlic cloves through the garlic press into the slices of the roll.

Chop the parsley, after washing it in running water.

Gently mix all the components of the salad except the croutons, adding sour cream. Mix the ingredients with sour cream, put garlic croutons on top of the salad.

Crab salad with cucumber and croutons should be consumed immediately to avoid soaking the toasted bun.

Recipe 5: Crab Salad with Cucumber and Squid

Prepare a magnificent and light sea salad of crabs (crab sticks) and squid. Such a salad is rich in protein, so you can cook it several times a week, alternating cucumber with corn, adding cheese - experimenting to your taste!

Required Ingredients:

• Crab sticks 200 grams
• Cucumber 3 pieces (fresh, medium size)
• Squid 2 carcasses
• Egg 2 pieces of medium size
• Parsley
• Sour cream for dressing, 1 tablespoon soy sauce

Cooking method:

Cut the boiled egg with a knife in the form of straws.

Cut the crab sticks into thin strips or separate the sticks into fibers with your hands.

Boil the squid. To do this, dip the defrosted carcass in boiling salted water for 3 minutes, then take it out - the squid meat is ready. Cut the chilled squid into strips.

Cucumber should also be cut into strips.

Wash the parsley and chop.

Mix salad ingredients by adding sour cream and soy sauce to the dish. Crab salad with cucumber and squid is best left in the refrigerator for an hour before serving to soak the dish with dressing.

Crab salad with cucumber - secrets and tips from the best chefs

Crab salad will be especially tasty if you cut all the ingredients thinly and finely. It is better to disassemble crab sticks for salads with your hands into fibers, if they turn out to be very long, then cut them with a knife.

Crab salad with cucumber "loves" low-fat creamy dressing. It can be sour cream, mayonnaise mixed with sour cream or cream. In addition, add a little soy sauce to the dressing (for saltiness and a pale pink color), sesame seeds, flax seeds, chopped young onions, greens, nuts.

Decorate the crab salad with cucumber greens and chopped nuts.

Salad with crab sticks and egg is everyone's favorite dish that decorates the tables for the holidays. In the classic version, it is prepared with canned corn. Some economical hostesses began to add crumbly boiled rice to the salad, the taste does not suffer from this, but becomes less expressive. Another variation of this salad is made with the addition of canned pineapples. It turns out unusual, but those who do not like the combination of main dishes with sweets will not appreciate it. Because pineapple gives a noticeable sweetness. To make the salad more satisfying, cubes of hard cheese are sometimes added to it.

Try one of the most successful recipes for this dish. Crab sticks egg cucumber are added to the salad. Best of all, fill it with mayonnaise. Salad with crab sticks and cucumber will turn out bright due to the alternation of layers and tasty. Thanks to the potatoes, it will be tender and satisfying. Delicious crab stick salad is very easy to prepare. Cucumber for salad should be taken only fresh. By the way, children like this salad very much, so you can treat them to your beloved child.

This delicious salad will add to your favorite dishes, so start cooking it!

Delicious salad of crab sticks "Irma"

recipe with cucumber, egg and potatoes

Layered salads are best served in transparent salad bowls so that all the main ingredients are visible. It turns out especially beautifully if the layers of the salad are of different colors. Also, the rule of these salads is that they must be infused for some time so that the layers “marry” each other. Usually puff salad is smeared with mayonnaise.
When imposing a salad in portions, it is necessary to lower the spoon to the bottom of the salad bowl in order to serve all the ingredients in it on a portioned plate.

Ingredients:

• 2-3 boiled potatoes,
• 2-3 fresh cucumbers
• 5 boiled eggs,
• 200 g crab sticks or meat (packing),
• mayonnaise - to taste,
• salt.

Cooking process:

Boil potatoes and eggs until done. The potato is boiled in its skin, then it is removed and the potatoes are passed through a fine grater.

In boiled eggs, you need to remove the shell, separate the protein and yolk. Grind the protein on a fine grater, then the yolk. Do not mix them together.

Wash the cucumbers and remove the tips, chop finely with a knife.

Or cut the meat with a knife as finely as possible.

Now you can start laying the products in the salad bowl. Put the prepared potatoes in an even layer on the bottom of the salad bowl, salt a little and add mayonnaise.

The next layer is a fresh cucumber, also salt and add mayonnaise.

Put grated chicken protein on the cucumber, again salt and mayonnaise.

Now it's the turn of chopped crab meat, you just need to smear it with mayonnaise, you don't need to salt it.

The last top layer is chopped chicken yolk. It can be left as a decoration, so you don’t need to grease the top layer with mayonnaise, let it remain a yellow fluff. And throw a little chopped cucumber on top of it.

Layered salad with crab sticks and cucumbers with egg should be infused for at least an hour, after which it can be served. And cheap and beautiful!

We thank Svetlana Ivanova for the recipe and photo of a delicious simple snack.

• Crab sticks, 300 grams;
• Fresh cucumbers, 4-5 things;
• Hard cheese, 150 grams;
• Chicken eggs, 5 pieces;
• Fresh greens;
• Fresh tomatoes, 3-4 pieces;
• Mayonnaise;
• Salt.

Recipe:

1. This salad looks bright and attractive. It has a fresh and juicy taste. Rinse fresh cucumbers under running water, then cut off the bitter part on both sides. We will cut the cucumbers into medium-sized cubes.
2. We take out the crab sticks from the package and cut into medium cubes or small rings.
3. Grate hard cheese on a coarse grater.
4. We put the chicken eggs in a pot of water and send it to the fire. Boil until fully cooked. Then we cool the eggs under cold water and remove the shell from them. Cut the eggs into small cubes or pass them through a vegetable cutter.
5. Rinse fresh tomatoes well under water. Then cut into cubes or thin slices.
6. Wash fresh herbs and chop finely.
7. All the ingredients are prepared, now we will lay out the salad in layers. To do this, prepare a convenient dish or serving ring. Be sure to lightly grease the ring with mayonnaise, so that in the end it turns out to carefully remove it and break the salad.
8. Put eggs in the first layer of salad, salt them and grease with mayonnaise. Then we put a layer of fresh cucumbers. The third layer of salad will be crab sticks. After the sticks comes a layer of tomatoes. Lubricate each layer with mayonnaise, salt and sprinkle with herbs. Top the salad with plenty of hard cheese. Be sure to refrigerate the salad before serving. The salad will cool and soak well, it will become much more tender.

Ingredients:

• Fresh cucumbers, 3-4 pieces;
• Chicken eggs, 4-5 pieces;
• Hard cheese, 150 grams;
• head of red onion;
• Green onions, to taste;
• Mayonnaise;
• Salt.

Step by step recipe:

1. Crab sticks can be used more in the salad. We take them out of the package and cut them into small rings.
2. Wash fresh cucumbers and cut off the bitter part on both sides. We will cut the cucumbers into cubes or half rings.
3. Put chicken eggs in a pot of water and put on fire. After the water boils, boil the eggs for 7-8 minutes. Cool the eggs in cold water and remove the shells. Then finely chop the eggs.
4. Hard cheese grate on a coarse grater.
5. Peel and wash the onion, then thinly cut into half rings.
6. Wash the green onion and cut into thin rings.
7. We put all the ingredients in a common container, add salt and season with mayonnaise. Mix the whole salad well. Everything is ready, we can immediately serve to the table.

Ingredients:

• Frozen king prawns, 400-500 grams;
• Crab sticks, 200-300 grams;
• Fresh cucumbers, 3 things;
• Chicken eggs, 4 things;
• Lettuce leaves, one bunch;
• Cherry tomatoes, 200 grams;
• Fresh greens;
• Lemon juice, a few spoons;
• Mayonnaise;
• Sour cream;
• Garlic, 3-4 cloves;
• Salt, spices to taste.

Recipe:

1. This salad is perfect for the holidays, it is very tasty and tender. We put a pot of water on the fire, salt the water and add other spices. Then, when the water boils, we throw frozen shrimp into it. Then, after cooking, cool them and clean them.
2. For this salad, crab sticks are best cut as small as possible. We divide them into thin fibers or cut into small cubes.
3. Place chicken eggs in a pot of water and boil. After cooking, cool the eggs under cold water and remove the shells from them. Then we will cut into small cubes.
4. Wash fresh cucumbers thoroughly, then cut off the bitter part on both sides. Cucumbers are also cut into small cubes.
5. Wash cherry tomatoes under running water and cut into halves. Also available in quarters.
6. Wash fresh herbs under running water and finely chop with a knife.
7. Rinse lettuce leaves and chop coarsely. We put them on a dish in which there will be a whole salad.
8. Crab sticks, shrimps, eggs, cucumbers, tomatoes, greens mix together.
9. Let's prepare the salad dressing. Mix sour cream with mayonnaise, chop the garlic and add it to the dressing. We also put pepper and other spices to taste, add lemon juice at the end, mix well.
10. We spread the salad on lettuce leaves in a slide, pour it with the prepared dressing. Top with a few shrimp for garnish. 15 minutes after cooking, the salad is well soaked and can be served at the table.

Ingredients:

• Crab sticks, 250 grams;
• Fresh cucumbers, 3 things;
• Fresh tomatoes, 2 pieces;
• One can of canned corn;
• One jar of canned peas;
• Sweet bell pepper, 2 pieces
• White cabbage, half;
• One head of onion;
• Garlic, 3-4 cloves;
• Fresh greens;
• Mayonnaise or vegetable oil.

Recipe:

1. Dietary salad diversifies your dishes well, it can be used as an appetizer for the main course. It is good to cook it, especially in the summer, when there is a large selection of fresh vegetables. Crab sticks will be cut into strips or small cubes.
2. Wash fresh cucumbers and cut into small cubes.
3. Rinse fresh tomatoes under running water. Then cut into strips. Use thicker tomatoes.
4. Open canned peas and corn, drain the liquid from them.
5. peel the inside of the pepper from the seeds, then wash well and cut into thin strips.
6. Finely chop the white cabbage, then mash it with your hands a little to remove stiffness from it. Pour a little vinegar over it, add a pinch of sugar and salt, remember well again.
7. Peel the onion, then wash and cut into thin half rings.
8. Finely chop fresh herbs.
9. Use mayonnaise or vegetable oil as a salad dressing. Mayonnaise will make the salad more nutritious, and with vegetable oil you will get a lighter dish.
10. Mince the garlic with a garlic press.
11. We mix all the ingredients together, be sure to salt our salad and season with dressing. Transfer the salad to a salad bowl and serve immediately. This salad is better not to stand for a long time, vegetables tend to let a lot of juice.