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Salad with crab sticks and corn. Video recipe
It’s good when in your home recipe bank there is such a salad that is universally suitable for both a family dinner and a festive feast. This is a salad of crab sticks and corn, the ingredients for which are quite affordable and go well with each other.
Salad with crab sticks and corn
Classic salad of corn and crab sticks
There is nothing easier than bringing this recipe to life. To fill medium-sized salad bowls you will need: – 400 ml can of canned sweet corn; – a pack of crab sticks weighing 200 g; – 5 eggs; – 1 onion; – salt, pepper, dill to taste; – 250 g mayonnaise.
The onion must be peeled, cut into half rings, scalded with boiling water and soaked in a teaspoon of vinegar for 5 minutes, then rinsed. If you cook it in this way, the bitterness of the onion will go away. Boil the eggs until cooked, chop, mix with onions and corn, previously freed from the marinade, in which it was in the jar. If the crab sticks were chilled, then they can be cut immediately. Frozen must first be brought to room temperature. All ingredients must be mixed together, salt the salad, season with mayonnaise and sprinkle with herbs. If you wish, you can cook this dish without onions, it just tastes more crunchy with it.
It is possible to make this recipe more piquant if you first wipe the walls of the salad bowl with a chopped clove of garlic. Its aroma will not leave an aftertaste
How to make original crab salad
A more festive version can be prepared based on the classic recipe. To do this, you need to take not only crab sticks, but also 100 g of boiled peeled shrimp or the same amount of natural crab meat. You can use other seafood, then the salad will resemble a seafood cocktail, but it will be more satisfying and dense in consistency. You can also add a handful of olives or pitted olives to it.
But the variations on the theme of crab salad don’t end there. In those cases when you want to get a more satisfying and dense dish, half a glass of ready-made boiled rice is added to it. Several pickled cucumbers, cut into cubes, are also perfect for this salad.
The salad will get a new taste if you add half a small head of cabbage to the amount of ingredients specified in the first recipe. The only limitation concerns its freshness, the dish is tasty only with young cabbage. It must be crushed, lightly kneaded with salt with your hands, and only then mixed with chopsticks, corn and eggs. The same mayonnaise is used as a dressing.