Crab salad: classic recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

With the advent of canned corn on the shelves, crab salad has become popular, which, along with herring under a fur coat, is present on almost every New Year's table. Recently, new recipes for the classic crab salad have appeared. The most popular and delicious are:

• with corn and cucumber;
• with rice;
• with cabbage;
• with pickles.

1 serving of lettuce contains 520 calories and 31 grams of fat. All the ingredients needed for cooking can be found in any store.

Recipe 1. Crab stick salad

For a classic 6-serving crab salad recipe you will need:

• 600g crab sticks or crabmeat;
• 350g canned corn;
• 6 chicken eggs;
• 120g cooked rice;
• 250g mayonnaise;
• 2 small onions;
• a couple of pinches of s alt;
• greens for serving.

It will take about 40 minutes of free time for cooking and the listedabove products.

Cooking classic crab salad

So, the whole cooking process can be divided into stages:

1. First you need to cook the rice. Pour the washed cereal into the pan, pour 1 liter of water and s alt. You need to cook for about 25 minutes from boiling water in a container, stirring constantly so that nothing burns and there is no unpleasant smell. To give the rice a snow-white color, pour 1 tablespoon of lemon juice into the porridge at the end of cooking. As soon as the rice is ready, drain the liquid and rinse the grits with boiled warm water.
2. For a classic salad with crab sticks and corn, rinse the eggs well with water (you can use soap) before boiling and put in a container with cold water. They need to cook for about 10 minutes from boiling until the yolk is completely solidified. Useful advice: after the time has elapsed, place hot eggs under ice water. So the shell will come off very easily, and the cleaning process will be much easier.
3. Crab sticks must be removed from the packaging and cellophane wrapper. Cut into small pieces along with the eggs, peeling them from the shell.
4. The onion in the classic crab and corn salad adds juiciness and pairs perfectly with the rest of the ingredients for a spicy kick. It needs to be cut into very small cubes.
5. Jars of canned corn should be opened with a can opener and drained of juice. Before adding to the salad, it is better to sort out the corn and clean it of bad grains.
6. The last and final step iscombine all chopped ingredients in a large bowl. Next, you need to fill it all with mayonnaise, s alt, pepper and garnish with herbs.

Recipe 2. Classic crab salad with rice

This dish is universal. It is suitable for both a festive feast and an everyday table. Also, the salad is very easy to prepare, while it is tasty and nutritious. Thanks to the bright colors of the ingredients, it will be the star of any dinner or lunch. For cooking you will need the following ingredients:

• 250 grams crab sticks;
• 5-7 eggs;
• 150 grams of rice grits;
• 200 grams of canned corn;
• mayonnaise;
• s alt;
• 1 medium size onion.

It takes a little time and creativity to make a classic crab salad.

Cooking salad with rice

1. Initially, you need to defrost the crab sticks. While they are defrosting, you can do the eggs. After thorough washing, they should be placed in a container with water and put on the stove. Boil them to the state of "hard-boiled" (about 10 minutes). When the eggs are ready, pour cold water over them for better further cleaning.
2. Next, you need to do rice. About 1.5 liters of water is poured into the pan, s alted and put on fire. At the moment of boiling, the cereal, washed several times, is poured into boiling water. Cook for 17 minutes, stirring constantly. Rice is notshould be sticky. For a classic crab salad, you need crumbly.
3. Cooked rice is laid out in a colander and washed with warm boiled water, and then cooled to room temperature.
4. Thawed crab sticks are cut into small cubes. The egg is also cut very finely. You can use an egg cutter. It is important that the smallest fragments of the shell do not get into the salad, which will crunch unpleasantly on the teeth.
5. All chopped products are poured into a large container (basin, saucepan, salad bowl). Corn is added to them. Canned corn juice should be drained and the corn checked for spoiled kernels.
6. Green and onion cut into small pieces and added to sticks, corn and eggs. The cooled rice is also mixed with the rest of the food.
7. It remains to fill the salad with mayonnaise and let it brew in the refrigerator.
8. Before eating, you can decorate a portion of the dish with a sprig of greens.

Recipe 3. Crab salad with cucumber

This variation of the famous salad is very simple and quick to prepare. It takes literally 10 minutes to prepare it. This dish is perfect if you need to quickly and tasty feed guests. The ingredients for cooking are as follows:

• 240 grams of crab sticks;
• 4 chicken eggs;
• half can of canned corn;
• 1 piece fresh cucumber;
• a pair of green onion stalks;
• mayonnaise to taste;
• s alt,pepper;
• 2-3 bunches of dill.

It is better to keep crab sticks in the freezer just in case and constantly replenish their supply in case unexpected guests arrive. Before preparing a salad, it is necessary to pour boiling water over the frozen product.

Preparing cucumber salad

1. Crab sticks are removed from the packaging and cellophane casing and cut into larger than average cubes.
2. Green onions and dill are cut very finely and added to the sticks. It is worth remembering that there should not be a lot of greenery, as unpleasant bitterness may appear.
3. Boiled eggs must be peeled and cut into cubes.
4. Corn from a jar is put into a container with chopped ingredients. Before this, the liquid from the jar must be drained. It is necessary to buy unsweetened corn so as not to spoil the taste of the salad.
5. Next, fresh cucumber is cut into small pieces.
6. All chopped products are mixed, s alted. The salad is dressed with mayonnaise. Only a portion needs to be refilled if the salad is to be prepared for several days.

Recipe 4. Pickled cucumber salad recipe

This salad has a very interesting taste, because in addition to fresh cucumbers, they also add s alted ones. Bulgarian pepper also gives aroma and spicy taste. For the salad you need:

• 230 grams crab sticks;
• 1 can of corn;
• half cup of rice;
• 2 each s altyand fresh cucumbers;
• 1 large bell pepper;
• mayonnaise, s alt, pepper and herbs to taste.

Preparing such a salad is very similar to preparing a classic crab salad recipe with corn.

Cooking pickled cucumber salad

This recipe resembles classic crab salad with cucumber.

1. Rice must be washed and boiled.
2. Crab sticks should be thawed and cut into small pieces. Then you need to mix the chopsticks and rice in one large bowl.
3. Next, you need to cut the bell pepper, pickled pickles and fresh cucumbers into small slices and add them to the salad bowl.
4. Corn is thrown out of the jar along with chopped greens to the rest of the ingredients. The salad is very colorful and fragrant!
5. Finally, season the dish with mayonnaise, s alt and pepper. You can serve a portion in a special mold.

Recipe 5. Crab salad "Tenderness"

This salad is an analogue of the usual crab stick salad, but its feature lies in the arrangement of the ingredients in layers in the composition of the dish. For the salad you need:

• 180 grams crab sticks;
• 0, 5 cans of corn;
• 2 cucumbers;
• 3 boiled eggs;
• 160 grams of hard cheese;
• mayonnaise for dressing;
• spices.

To prepare the salad, follow the instructions:

1. The eggs must be boiled, and then finely chopped together with crab sticks and cucumbers, but then do not mix them.
2. Becausethe salad will be laid out in layers, then the cucumber layer will be the first.
3. Next, you need to grease with mayonnaise and lay out the crab sticks.
4. Before laying out the next layer, you must again grease the surface of the layer with mayonnaise.
5. An egg is rubbed on a mayonnaise net, and cheese is on top.
6. The final layer of corn, on top of which you can make a beautiful pattern of mayonnaise and green sprigs.
7. Serve the dish on a plate like a piece of cake.

Tips for making crab salad

1. First, crab sticks for salad must be cut into larger pieces. This is necessary in order to better feel the structure of the product, to place maximum emphasis on the main crab flavor.
2. Second, long grain rice is the preferred option for salad, as it does not stick together into lumps, but remains crumbly.
3. To make the rice white and not yellow, you need to add a little lemon juice during the cooking process, which will whiten the grits.
4. To give the salad a fresher, but at the same time light taste, add a fresh cucumber.
5. For lovers of unusual dishes, you can add an apple sprinkled with lemon juice to preserve the color in the salad. Rice can be omitted from this recipe.
6. For piquancy and enhance the taste, sprinkle it with ground black pepper when serving.
7. If guests or family do not like rice cereal, then it can be replaced with boiled potatoes cut into small cubes.