Mushroom salads with crab sticks

Crab salad with mushrooms is a versatile dish that is suitable not only for festive feasts, but also for ordinary family meals. Such a delicious delicacy is prepared not only with these two ingredients, in different variations there is cheese, canned corn, vegetables, mayonnaise, sour cream, eggs, chicken, rice.

Crab salad with raw mushrooms

Did you think that crab sticks are the only essential ingredient in a salad? We offer to cook at home a delicious salad with crab sticks and champignons.

• 10 fresh mushrooms;
• 1 white onion;
• 100 ml of water and 3 tbsp. l. vinegar 9% – for pickling onions;
• Salt and black ground pepper;
• 300 g of crab sticks;
• 4 eggs;
• Mayonnaise – for dressing;
• Dill and/or parsley.

A description of the recipe for making crab salad with champignons will help every novice housewife to cope with the process.

Salad with crab sticks and fried mushrooms

This salad, prepared with crab sticks and fried champignons, will not fail to please your family and guests. Its taste and aroma will be remembered by lovers of mushroom snacks for a long time.

• 300 g mushrooms;
• 200 g of crab sticks;
• 1 bulb;
• 150 g of walnuts and hard cheese;
• Salt, vegetable oil and mayonnaise;
• 100 ml water, 2 tsp. sugar and 2 tbsp. l. vinegar – for pickling onions.

1. Rinse the mushrooms under the tap, put in a colander, let the excess liquid drain, dry, put on a paper towel and cut into small cubes.
2. Salt a little, mix with your hands, put in a pan with hot oil and fry for 10 minutes. on medium fire.
3. Transfer fruit bodies to a bowl and let cool completely.
4. Peel the crab sticks, cut into slices, grate the cheese on a fine grater.
5. Roast the nuts in a dry frying pan and chop.
6. Cut the peeled onion into thin half rings and marinate, filling with the prepared marinade.
7. After 15 min. squeeze the onion from the liquid with your hands, combine with other prepared ingredients, salt to taste.
8. Pour in mayonnaise, mix gently with a spoon, put in a beautiful salad bowl or portioned round glasses and serve.

Alyonka salad with crab sticks, onions and pickled champignons

Recently, Alyonka salad prepared with crab sticks and champignons has become more and more popular. With its light taste and affordable set of ingredients, the dish conquers many.

• 300 g of pickled mushrooms and crab sticks;
• 5 eggs;
• 1 fresh cucumber;
• 2 small bulbs;
• Mayonnaise;
• Greens to taste;
• Vegetable oil.

The description of the preparation of a salad with crab sticks and pickled champignons will help novice cooks to do the whole process correctly.

1. Finely chop the pickled mushrooms, put in a pan with a little oil and fry for 3-5 minutes.
2. Add diced onion and continue frying for another 5 minutes.
3. Boil hard-boiled eggs, let cool, peel and finely chop.
4. Cut crab sticks, cucumbers, combine all the ingredients in one container.
5. Season with mayonnaise, mix, put in a salad bowl and top with chopped herbs and put a few whole pickled mushrooms.

Salad with crab sticks, champignons, green onions and corn

A salad prepared with crab sticks, champignons and corn will look great not only on the festive table, but will also delight your household with an ordinary family dinner. The ratio of ingredients can be adjusted to your liking by adding or reducing their quantity.

• 300 g of crab sticks;
• 500 g mushrooms;
• 5 eggs;
• 150 g of hard cheese;
• 400 g canned corn;
• 1 bunch of green onions;
• Salt, vegetable oil;
• Mayonnaise or sour cream – for pouring;
• Greens (any) – for decoration.

The recipe for a salad with champignons, crab sticks and corn is described in detail below.

1. Peeled fruit bodies cut into cubes, fry in oil for 7-10 minutes, put on a plate and let cool completely.
2. Cut the crab sticks, grate the cheese, chop the green onions, drain the liquid from the corn.
3. Boil hard-boiled eggs, peel and cut into cubes.
4. Mix all the prepared ingredients, salt to taste, season with mayonnaise or sour cream, mix.
5. Put the forming ring on the plate, put the salad and press down with a spoon.
6. Remove the ring, top the dish with chopped herbs and serve.

Crab salad with canned mushrooms

A variety of snacks are prepared with canned mushrooms. This ingredient goes well with other products, making the dish tasty, juicy and fragrant. Salad prepared with canned champignons and crab sticks can be diversified with boiled friable rice.

• 200 g canned champignons;
• 300 g of crab sticks;
• 4 tbsp. l. round boiled rice;
• 3 hard-boiled eggs;
• 100 g hard cheese;
• Mayonnaise and fresh herbs.

Crab salad cooked with canned champignons will not leave anyone indifferent.

1. Rice is boiled until cooked, dry chicken cube is added during cooking, left to cool.
2. Mushrooms are chopped into cubes or straws, crab sticks in circles.
3. All prepared ingredients are sent to a bowl where the salad will be mixed.
4. Eggs are peeled, crushed and laid out in a bowl.
5. Chopped greens, mayonnaise are added, everything is mixed, if there is not enough salt, a little salt is added.
6. A culinary ring is placed on a flat dish, a salad is laid out in it, pressed down with a spoon.
7. The ring is removed, the top of the dish is sprinkled with grated cheese on a fine grater and put in the refrigerator to soak.

Simple salad with champignons, crab sticks and cucumbers

This simple salad, prepared with champignons, crab sticks and cucumbers, has a refreshing, pleasant taste.

• 400 g mushrooms;
• 4 boiled eggs;
• 200 g of crab sticks;
• Fresh cucumber;
• 3 tbsp. l. sunflower oil;
• 3-4 sprigs of green onions;
• Salt, mayonnaise.

1. Mushrooms clean, wash, cut into cubes and fry in oil until golden brown.
2. Cut the crab sticks into circles, chop the cucumber into cubes, grate the peeled eggs on a coarse grater.
3. Combine all ingredients, add chopped onion greens, salt to taste, add mayonnaise, mix.
4. Pour into semicircular glasses, garnish to your liking and serve as a separate serving.

Spider web salad with crab sticks, cheese and champignons

Many housewives believe that the Spider Web salad, cooked with crab sticks and champignons, is considered one of the most successful and popular options for a delicious dish for holiday feasts.

• 300 g of crab sticks and fresh mushrooms;
• 4 hard-boiled eggs;
• 150 g hard cheese;
• 1 bulb;
• Mayonnaise – for dressing;
• 2 tbsp. l. sunflower oil;
• Salt and herbs – to taste.

1. Remove the film from the mushroom caps, remove the tips of the legs.
2. Cut the mushrooms into pieces, fry in oil until the liquid has completely evaporated, add the diced onion, salt to taste, fry for 7-10 minutes. and let cool completely.
3. Cut crab sticks into cubes or circles, grate eggs and cheese on a fine grater. Put all the ingredients in separate containers, as the salad will be collected in layers.
4. At the bottom of the salad bowl, put half the mass of fried mushrooms with onions.
5. Lubricate with mayonnaise and lay out a layer of half of the chopped crab sticks.
6. Then smear with mayonnaise, sprinkle with half of the grated eggs, then with cheese and make a mayonnaise net.
7. In the same order, repeat the layers, lubricating each with mayonnaise.
8. In order for the dish to live up to its name, sprinkle the surface of the salad with grated eggs and chopped herbs, draw a cobweb from mayonnaise on top.

Salad with crab sticks, champignons, avocado and eggs

Salad prepared with crab sticks, champignons and eggs will decorate any holiday table. This dish can be prepared for a romantic dinner with your loved one.

• 300 g of crab sticks;
• 300 g of fresh champignons;
• 1 PC. avocado;
• 1 fresh cucumber;
• 2 pcs. tomato;
• 10 pieces. quail eggs;
• 2 green onions;
• ½ lemon;
• 3 Art. l mayonnaise;
• 2 tsp french mustard;
• Salt and black ground pepper;
• Olive oil;
• Leaves of lettuce.

1. Peel the mushrooms, cut into cubes, cut the crab sticks into circles.
2. Hard-boil the eggs, let cool, peel and cut into cubes (leave 3 eggs whole).
3. Finely chop the avocado, chop the cucumber and tomato into cubes, chop the onion finely.
4. Combine all prepared ingredients, salt to taste, pepper, mix.
5. Lay lettuce leaves on the bottom of a flat dish with a “pillow”, cooked salad on top.
6. Connect 3 tbsp. l. olive oil, mustard, mayonnaise and juice of half a lemon, beat with a whisk.
7. Pour the salad laid out on the greens, let stand for 10 minutes. in the refrigerator and serve, after decorating with the remaining eggs, cutting them into 4 parts.