Crab salad (step-by-step recipe) is an original snack made from simple products. Step-by-step recipe for crab salad: the selection and preparation of ingredients

It is believed that crab salad was first cooked in the Soviet Union. Over the years, interest in this snack has only increased. Each hostess has her own original recipe for crab salad.

Crab salad (step-by-step recipe) - basic principles of cooking

Classic crab salad is made from eggs, fresh cucumbers, onions, canned corn and crab sticks. Later, boiled rice was added to the appetizer.

In many ways, the taste of the salad depends on the quality of the main ingredient - crab sticks. It is better, of course, to use the cooled product. But mostly they are sold frozen. Whatever crab sticks you use, they should be fresh, juicy and taut. Many consider this product harmful, however, it is not quite so. They are made from fish, while retaining all the vitamins and trace elements. Of course, they contain dyes, preservatives and food additives. If you occasionally cook this snack, you will not bring any harm to the body.

The stores also sold crab meat. The composition is identical to the crab sticks, but the price is much higher. Therefore, it is up to you to decide which product to use.

In extreme cases, crab sticks can be replaced with boiled fish fillet of mackerel or hake.

Eggs for salad is better to use home. They boil vkurtuyu. Do not dip the eggs in hot water. The shell may burst and the protein will flow out. Therefore, the eggs are removed from the refrigerator, poured water and put on the stove to cook. Then the water is drained, and the product is poured cold water. This is done to make eggs easier to clean. Peeled eggs are finely crumbled.

A jar of canned corn is opened, the syrup is drained.

Crab sticks, if they are frozen, defrost. Then they peel off the film and grind them like eggs. Cucumbers should be fresh, elastic, with bright green skinned. Vegetable washed and crushed directly with the peel. This will add color to the salad.

Onions are peeled, washed and finely crumbled. To get rid of the bitterness, pour boiling water over it. If green onions are used, they are simply washed, dried, cut into small rings and immediately added to the salad.

For salad with rice use long grain or round. The croup is thoroughly washed, after which it is laid out in a saucepan and poured with plenty of water. Lightly salt and boil until cooked. Then the rice is thrown back in a colander or sieve and washed under running water.

Fresh greens are also added to the salad. It is washed, dried and crushed with a sharp knife.

All ingredients are put in a large bowl and seasoned with mayonnaise. It is better, of course, if it is prepared by yourself. Gently mix. If necessary, salt and serve.

For a change, you can add fresh cabbage, apples, pineapple, fresh vegetables, beans, calamari, mushrooms, cheese, etc. to the crab salad (step-by-step recipe with photos).

Recipe 1. Crab Salad: A Step-by-Step Recipe

Ingredients

crab sticks - 100 g;

salt;

two chicken eggs;

mayonnaise - to taste;

fresh cucumber;

fresh greens to taste;

canned corn - half a can;

onions - 50 g.

Method of preparation

1. First boil the eggs. Remove them from the refrigerator, put them in a saucepan and cover with cold water. Do not put eggs in hot water, the shell may crack if the temperature drops sharply and the contents will leak out. Put on the stove. Cook minutes on medium heat. Drain the boiling water, and place the saucepan with the eggs under a stream of cold water. You can wipe them with a cloth from moisture and for some time put in the refrigerator. This is to ensure that the shell is easy to clean. Peel the eggs from the shell and chop with a sharp knife into small pieces, or grate on a grater with large sections. 2. Open a jar of corn with a special key or a sharp knife. Then gently drain the syrup. We can not let it fall into the salad. Otherwise, the snack will turn into a stew of unknown origin.

3. Now practice your crab sticks. If you are using a frozen product, remove it from the freezer and leave it on the table. Do not accelerate the defrosting process with a microwave or oven. Unpack the crab sticks. With each remove the film. Then grind them with a sharp knife, or coarsely rub. Crab sticks, sliced, will keep their shape better.

4. Wash fresh cucumber, wipe with a paper kitchen towel and cut on both sides. If the skin is bitter, you can cut it. Then crumble the vegetable with a sharp knife with a thin straw. It is better, of course, to cut the cucumber straight with the peel. First, it contains fiber, which is so necessary for our body. Secondly, the bright green color will add colors to our salad. In addition, thanks to the peel pieces retain their shape and will not be lost in the salad.

5. Clean onions from peels, rinse under running water and finely crumble. Put the sliced onions in a deep bowl and cover with boiling water. Hold for a few seconds, then sow the water, and squeeze the onion. This is done in order to remove bitterness. Feel free to use green onions, if you have one. It is enough to bust, rinse, lightly dry and chop into small rings.

6. Sort out the fresh dill and parsley. Remove yellowed and flaccid twigs remove. Rinse the greens and crumble it with a sharp knife.

7. Fold all prepared ingredients into a large bowl. Add mayonnaise. You can use both fat and low-calorie product. It depends on what kind of snack: light or nourishing. The ideal solution would be to make your own sauce from refined butter and egg yolks using a blender. If you do not have mayonnaise, you can fill the snack with sour cream. Gently mix the salad. 8. Beautifully submit a crab salad (step-by-step recipe with a photo) can be in a transparent salad bowl, or put it on a plate, previously covered it with lettuce leaves. You can serve a snack portions in the bowls. The presentation will look original in sand baskets or tartlets.

Recipe 2. Crab salad (step-by-step recipe) with rice

Ingredients

boiled rice - 200 g;

fresh dill and parsley;

crab sticks - 200 g;

iodized salt;

five chicken eggs;

mayonnaise - to taste;

two fresh cucumbers;

green onions - a bunch;

canned corn - 340 g

Method of preparation

1. Remove crab sticks from the freezer and leave them on the table to defrost. Do not speed up the process using a microwave, oven or hot water. Everything has to happen naturally. This is what concerns the frozen product. If you use chilled crab sticks, fine. Free them from the packaging and remove the thin film from each. Then lay one by one on a cutting board, cut it in half lengthwise, turn it over to the other side and make another cut along. Now crumble across small pieces. Put in a deep dish.

2. Wash fresh cucumbers under the tap. Wipe them with a kitchen paper and cut on both sides. Peel or not, decide for yourself. Put the cucumber on a cutting board and cut it in half lengthwise. Each half cut lengthwise into strips and crumble across small cubes. Sliced cucumbers send in a bowl with crab sticks.

3. Use homemade eggs, but if there are none, then store ones will do. Remove them from the refrigerator, place in a small saucepan, and fill with cold water so that it covers them completely. Put the saucepan on the stove. Cook over medium heat for ten minutes. In no case do not immerse the eggs in boiling water, otherwise the shell may burst and the contents will flow out. Remove the saucepan from the heat and drain the boiling water. Cool the eggs in cold water. Then take the eggs out of the water, wipe them and peel off the shell. Put on a chopping board and crumble with a sharp knife in small pieces. Send to the rest of the ingredients. Eggs can be crushed with a special egg cutter. 4. Open the canned corn can with a special key or a sharp knife. Strain the liquid completely. For this it is better to pour the contents of the jar in a sieve and leave for a few minutes. It is very important that the syrup does not remain, otherwise the salad will simply turn into an incomprehensible mess. Put the canned corn in a bowl with other ingredients.

5. Rice can take round or long grain. Rinse it thoroughly. Put in a saucepan, cover with plenty of water and salt. Put on a small fire and cook until done. Then fold onto a sieve and rinse under running water, stirring constantly. As soon as all moisture is drained, put the rice to the rest of the ingredients.

6. Rinse the greens of dill, onion and parsley, lightly pat and crumble. Send after rice.

7. Dress the salad with mayonnaise and mix gently. It is better to fill in portions, so it will not flow and retain its taste.