Crab salad is a popular dish, the preparation of which does not require much time. It turns out easy, but at the same time very nutritious. In our country, crab meat is considered an exotic dish, so this product in salads is replaced by crab sticks, which are available to everyone. For cooking, use crab sticks from soy and from chopped fish meat or fish protein.
Eggs, mayonnaise, corn and crab sticks are added to the classic crab salad. But the variation of such a salad with carrots brings the dish an interesting taste and gives the salad a rich and beautiful shade. In addition, carrots are combined with vegetables or fruits. In addition to all this, it is considered a useful product. It contains vitamins, nutrients and carotene.
Crab salad with carrots - general principles of preparation
• With crab meat, salads are richer and juicier.
• For salads, use mayonnaise with a high percentage of fat content.
• Do not open the lid of the canned corn fully. Drain the juice from the can by holding the lid.
• To quickly boil vegetables, divide them into pieces.
• Defrost crab sticks at room temperature.
• To remove the bitterness from the onion, scald it with boiling water.
• Instead of boiled carrots in salads, if desired, add Korean carrots.
Crab Salad with Carrots and Avocado
Ingredients:
• 320 g of crab meat;
• salt;
• one avocado;
• 60 g of carrots;
• three fresh cucumbers;
• pepper;
• sour cream;
• parsley;
• 90 g celery root.
Cooking method:
1. Boil crab meat in water for a couple of minutes. Then peel it and tear it to pieces.
2. Peel the carrots, and grate on a fine grater.
3. Place the avocado on a cutting board and divide in half. Remove the bone and gently remove the pulp. Cut it into small strips.
4. Rinse the celery root, peel and chop with straws.
5. Peel the cucumber, and cut into cubes.
6. Mix celery root, crab meat, avocado, carrots and cucumbers in a salad bowl. Add chopped greens and sour cream there. Salt everything and pepper if you wish.
7. Stir the salad and garnish with lemon and serve.
8. For beauty, place the salad in the remaining avocado containers.
Crab salad with carrots and olives
Ingredients:
• 16 pieces of frozen crab sticks;
• one carrot;
• 370 g canned corn;
• salt;
• four chicken eggs;
• mayonnaise;
• a bunch of fresh dill;
• 11 pieces of pitted olives.
Cooking method:
1. Fill the eggs with water and put on medium heat. Cook for 15 minutes, then fill them with cold water.
2. Peel the chicken eggs and cut them into cubes.
3. Boil the carrots until cooked, cool, peel and cut into cubes.
4. Peel the crab sticks from the protective film, unfreeze them and chop finely.
5. Put the olives on the board and cut into rings.
6. Rinse the dill, shake off the liquid and chop.
7. Open a can of corn and transfer the contents to a colander. Let all the water drain.
8. Put all prepared ingredients in a bowl and mix. Then add salt and mayonnaise, mix everything again and serve.
9. Before serving, decorate the salad with whole olives and herbs.
10. Crab salad with olives served with a side dish.
Korean carrot and seaweed crab salad
Ingredients:
• 190 g of crab sticks;
• 140 g of Korean carrots;
• 340 g of sea kale;
• mayonnaise;
• 190 g of pickled champignons;
• three eggs.
Cooking method:
1. Boil eggs until cooked, cool, peel and grate with a coarse grater.
2. Rinse the mushrooms, finely chop and lightly fry.
3. Chop Korean carrots and seaweed into small strips.
4. Clean the crab sticks from the film and cut into strips.
5. Mix the mushrooms in the bowl with eggs, seaweed, crab sticks, Korean carrots and mayonnaise.
6. The salad is ready! Before serving, arrange it in plates and garnish with chopped lettuce.
Crab salad with Baltic carrots
Ingredients:
• 210 g of crab sticks;
• 4 chicken eggs;
• two carrots;
• two onion heads;
• mayonnaise;
• 90 g of cheese.
Cooking method:
1. Peel and finely chop the onion. Sauté the ingredient in vegetable oil until tender.
2. Rinse the carrots, peel and fry in the same way as onions.
3. Cool the boiled eggs, peel them and grate them through a grater.
4. Cut thawed crab sticks into squares.
5. Grate cheese with a coarse grater.
6. Stir fried vegetables, cheese, mayonnaise, crab sticks and eggs in a salad bowl.
7. Serve the salad by soaking it a little.
8. Garnish with tomato slices to complement.
Crab puff salad with carrots
Ingredients:
• five potatoes;
• mayonnaise;
• three carrots;
• packaging of crab sticks;
• five eggs.
Cooking method:
1. Rinse the carrots and potatoes, put in a saucepan and pour in water. Lay eggs right there.
2. Put the pot on the fire. Boil eggs for 10 minutes, and vegetables until they are ready. Put the boiled eggs in cold water and cool.
3. Put the prepared vegetables on a plate, and let them cool too.
4. Grate carrots and potatoes on a fine grater.
5. In eggs, separate the yolk from the protein and rub them separately.
6. Defrost crab sticks and chop finely.
7. First layer on a flat plate, put half of the grated potatoes and grease with mayonnaise.
8. Put the crab sticks in a second layer.
9. The next layer is grated egg whites, which should be greased with mayonnaise.
10. Put the remaining potatoes on the squirrels, followed by the grated carrots. Lubricate everything abundantly with mayonnaise and sprinkle the top with egg yolks.
11. Top, if desired, decorate the dish with sprigs of parsley or dill.
12. Such a puff salad will be an unusual decoration of the festive table. For beauty, make tomato roses on top of the lettuce.
Crab salad with fresh carrots and cucumber
Ingredients:
• 310 g of crab sticks;
• one carrot;
• two stalks of celery;
• salt;
• one egg;
• mayonnaise;
• four medium cucumbers;
• dill;
• a can of corn;
• two radishes.
Cooking method:
1. Defrost crab sticks and then open the package. Remove their films and chop them randomly.
2. Rinse the celery stalks under cold water and cut into small pieces.
3. Wash and clean the carrots with a special peeler. Grate the vegetable with a coarse grater.
4. Using the same peeler, remove the peel from the cucumbers. Chop the vegetable arbitrarily.
5. Boil the egg in salted boiled water until tender. After cool it and, peeling, finely chop.
6. Do not fully open the lid of the jar of corn and, holding it, drain all the water.
7. Cut the tops off the radish. Rinse the vegetable and cut into thin slices.
8. Dill put in a colander and rinse. Wait until all the water drains, and only then chop the greens finely.
9. Put all pre-cut ingredients in a salad bowl and, adding salt and a couple of tablespoons of mayonnaise, mix.
10. Let the salad stand for 15 minutes in the refrigerator and then decorate it with slices of lemon and serve.
11. Salad of crab and fresh carrots goes well with baked fish dishes.
Crab puff salad with carrots and rice
Ingredients:
• 185 g of crab sticks;
• an incomplete glass of rice;
• 110 g cheese;
• mayonnaise;
• five eggs;
• 20 green peas for decoration;
• four carrots.
Cooking method:
1. Rinse thoroughly and boil in salted water until tender.
2. Wash the carrots with a brush and boil together with the eggs until tender.
3. Cool the carrots and eggs, peel them and grate on a medium grater in different plates.
4. Cut the crab sticks into thin strips.
5. Grate cheese with a grater with large holes.
6. Take a plate and put the first layer of boiled rice. Soak it with mayonnaise.
7. The next layer is cheese with mayonnaise.
8. Put the carrots with mayonnaise in a third layer.
9. Lay the eggs in the fourth layer, followed by the crab sticks. Soak everything again with mayonnaise.
10. Garnish the top of the salad with green peas.
11. Serve cold with bread.
12. Such salad combines hearty meat and vegetable dishes.
Crab Salad with Carrots and Salmon
Ingredients:
• 80 g of pickled salmon;
• 60 g of potatoes;
• 80 g of peeled canned crabs;
• half an avocado;
• 40 g carrots;
• 80 g of beets;
• mayonnaise;
• three boiled quail eggs;
• five anchovy fillets;
• a spoon of black caviar.
Cooking method:
1. Set carrots, beets and potatoes to cook. Periodically check their readiness with a fork. As soon as the potatoes and carrots are cooked, remove them, and leave the beets to cook for another half hour.
2. Cool ready vegetables and peel them with a sharp vegetable knife.
3. Take one anchovy filet and chop it finely. Mix the ingredient with mayonnaise.
4. Peeled vegetables grate.
5. Pull the flesh out of the avocado and cut into slices.
6. Mix each ingredient individually with mayonnaise.
7. Put the sliced salmon with the first layer in the form of a ring, and on top of it an avocado.
8. Next, lay the chopped crabs, then carrots and potatoes.
9. Lay the beets on top.
10. Put the salad in the fridge for half an hour.
11. Remove the dish from the refrigerator and place the anchovy rings with quail eggs cut in half in the center.
12. Put black caviar on each half of the egg.
13. Serve the salad in one dish along with slices of brown bread.
Crab Salad with Carrots - Tips and Tricks
• For the sake of spiciness, add ground pepper or garlic to salads.
• Keep the salad in the refrigerator for no more than two days.
• For ease of salad, put sour cream in it instead of mayonnaise.
• Salads are even more interesting if you add fresh herbs to them.
• Add salted Chinese cabbage to salads, if desired.
• To add a piquant flavor to the salad, add lemon juice to it.
• Cut the vegetables into cubes. If the salad is puff, then grate the vegetables.
• Readiness of vegetables with a fork.
• If desired, dress salads only before serving.
• If you add green peas to the salad, first boil it with a jar.
