Recipes of festive and everyday cold snacks in the culinary notebook of any housewife are in the tens, and the crab meat salad is always present, in one form or another, and on the festive table - without fail.

There are many reasons for this popularity:

  • seafood is always a delicacy;
  • crab meat, shrimp and all other inhabitants of the seas - a valuable source of protein, healthy fats and vitamins;
  • The third argument is the simplicity of salads.

We will try to offer interesting recipes from a familiar set of products with new shades of taste.

Crab Salad with Rice and Pickles Recipe

Ingredients:

  • crab meat 250 g
  • boiled rice 190 g
  • pickled or pickled cucumber 120 g
  • sweet and sour apple 180 g (net)
  • canned peas, green 90 g
  • sweet onion, white 160 g
  • mayonnaise 30% 70 g
  • lemon juice 150 ml
  • white pepper, ground 10 g

Cooking Technology:

  1. Boil the washed long-grained, steamed rice until ready in 300 ml of water, slightly salting it at the beginning of cooking. Rinse, drain.
  2. After peeling the apple, cut into thin strips. Be sure to sprinkle with water, combined in equal parts with lemon juice, combined with a small amount of water, so that the flesh does not darken.
  3. Cut the white onion into thin strips and process with lemon juice for piquancy. It can be replaced with ordinary onions, but kept longer in lemon juice to remove the sharpness and bitterness. Chives or fresh green are also suitable.
  4. Chop the pickles, drain the excess brine.
  5. Cut the crab meat into pieces, combine with vegetables and rice, green peas.
  6. In mayonnaise, add ground pepper, a spoonful of lemon juice, mix.
  7. Transfer the prepared salad to a salad bowl, season with the prepared sauce.
  8. Garnish with greens when serving.

Asian-style crab salad with Korean carrots recipe

Ingredients:

  • crab sticks 250 g
  • Korean carrots 250 g
  • boiled potatoes “in their skins” 180 g
  • chicken eggs 3 pcs.
  • green onion (feather) 120 g
  • fried sesame 2 tbsp. l
  • light mayonnaise 90 g
  • chopped dill 20 g

Cooking Technology:

  1. Cut boiled peeled potatoes thinly, in strips, or grate on a special grater.
  2. Cut the peeled eggs into thin slices, green onions - large strips.
  3. In Korean, squeeze the carrots lightly to remove excess juice.
  4. Also, cut the crab sticks into strips, keeping the same size and shape of the cut.
  5. Lay the prepared ingredients in layers in a glass portioned dish. Put the cocktail salad in the refrigerator for 2-3 hours.
  6. When serving, place egg slices, fried sesame seeds and chopped dill.

Salad with Crab Meat, Corn and Seafood

Ingredients:

  • large shrimp 250 g
  • crab meat 300 g
  • mussels without wings 240 g
  • boiled rice 150 g
  • fresh cucumber 250 g
  • sweet corn 250 g
  • light mayonnaise (30%) 75 g
  • lemon juice, leafy greens - to taste

Cooking Technology:

  1. Boil rice, mussels and shrimps in salted water, separately. To add flavor to seafood, add dill, rosemary, bay leaf to the water when boiling. Cook the rice until cooked, then rinse and carefully drain the water. Boil seafood for 5 minutes.
  2. Dice the cucumbers.
  3. Drain the corn fill, rinse with water, allow to drain well.
  4. Lay prepared ingredients in portioned dishes in layers.
  5. Make a dressing of low-fat mayonnaise and lemon juice. Season with hot spices and spicy herbs if desired. Season salad before serving.

Avocado salad with crab meat and cucumber

Ingredients:

  • cooked rice 150 g
  • canned pitted olives 50 g
  • avocado 3 pcs.
  • lemon juice 80 ml
  • unrefined oil, vegetable 30 ml
  • canned tuna, natural 180 g
  • salt, black pepper
  • fresh cucumber 120 g
  • crab sticks 150 g
  • curly salad (leaves) 6 pcs.

Cooking Technology:

  1. Having prepared boiled loose rice, combine with olives, sliced ​​into thin rings, tuna pulp and cubes of fresh cucumbers.
  2. Add dressing from oil, lemon juice and pepper to the finished salad. If necessary, add salt. The finished mass is mixed.
  3. Washed avocados are cut in half and the bones are removed. Halves are stuffed with cooked salad and laid on lettuce leaves.
  4. Served in plates, garnished with salad components, fresh herbs, a slice of lemon.

Salad with crab meat and tomatoes

Ingredients:

  • red cherry 200 g
  • avocado 200 g
  • crab meat 350 g
  • green pepper, salad 220 g
  • boiled quail eggs 10 pcs.
  • sweet onion 125 g
  • leaf salad 80 g
  • olive oil 70 ml
  • mayonnaise 75 g
  • salt, pepper, sugar - to taste

Cooking Technology:

  1. Slice red cherry and boiled quail eggs.
  2. Cut the pepper and crab meat into cubes, 1x1 cm in size.
  3. Marinate onions in an acidic solution, adding sugar, salt and pepper to taste. Use wine vinegar, or lemon juice.
  4. Season the dish with mayonnaise and olive oil, in equal parts.
  5. In a high salad bowl, lay the lettuce along the edge, shift the finished dish.

Recipe for a snack of festive salad with corn, mushrooms and cheese

Ingredients:

  • onions 300 g
  • smoked salmon (fillet) 350 g
  • boiled potatoes 300 g
  • sweet corn (canned) 200 g
  • crab meat (or fish fingers) 240 g
  • low-fat mayonnaise 120 g
  • dark soy sauce 10 g
  • hard cheese 300 g
  • eggs 4 pcs.
  • fresh cucumber 170 g
  • canned mushrooms 220 g
  • lemon 1⁄2 pcs.
  • red caviar 75 g

Cooking Technology:

  1. Cut potatoes, pickled mushrooms, eggs, cucumber and crab meat into small cubes.
  2. Drain the can filling with canned corn. Combine the prepared corn with the chopped salad components.
  3. Add soy sauce to mayonnaise. Add lemon juice or vinegar, hot pepper if desired. Season salad dressing.
  4. Grind green onions, pour lemon juice.
  5. Cut the salmon fillet into thin slices.
  6. Grind cheese with a grater, and prepare cheese baskets. How to make them, see the video below.
  7. Collect a festive snack: put a thin layer of onion on a flat dish, garnish with red pea caviar, evenly distributed over the surface. In each cheese basket, put a plate of salmon fillet, fill with salad.
  8. Garnish the dish and cheese baskets with lemon slices and herbs.
    Baskets filled with salad can be served on separate plates, filling them out accordingly.

Shrimp salad "Seafood"

Ingredients:

  • boiled squids (fillet) 200 g
  • broccoli 300 g
  • eggs 5 pcs.
  • large shrimp 6 pcs.
  • brine cheese 150 g
  • crab sticks 250 g
  • red cherry 10 pcs.
  • small olives, seedless 10 pcs.
  • mayonnaise 120 g
  • onions, pickled 120 g
  • dark soy sauce 2 tsp
  • wine vinegar 70 ml
  • hot pepper, ground - to taste
  • olive oil 40 ml
  • salad, red basil - for decoration

Cooking Technology:

  1. Boil broccoli, eggs, carcasses of peeled squid and shrimp in salted water, separately, seasoned with salt and spices. Chill.
  2. Cut boiled squid fillets into thin rings. Put in a container, season with a mixture of sauce, wine vinegar, olive oil. Soak for 4-5 hours in the refrigerator, tightly closing the container. Can be left overnight.
  3. Cherry, broccoli inflorescences and boiled eggs, cut into slices. Cut the olives crosswise, into rings, cheese into large cubes, chop the onion into thin strips and marinate.
  4. Thinly cut crab sticks. Leave the peeled shrimps whole, one for each serving.
  5. Wash the leaves of lettuce and basil, shake off the water and tear in large pieces.
  6. The salad is served in portions, so pick up serving dishes and stack the components in equal amounts in equal amounts in the following order: on a “green pillow” of lettuce and basil lay on the edge slices of tomatoes and eggs, in a circle, then also circles of olives and cheese cubes , squid rings, broccoli wedges, crab sticks. Spread the salad with a slide that is decorated with shrimp on top.
  7. Pour in mayonnaise, combining it with wine vinegar and soy sauce, adding a little spiciness.

Royal salad with orange and crab sticks

Ingredients:

  • sweet corn 300 g
  • oranges 200 g
  • fish fingers 250 g
  • onion (green feather) 200 g
  • eggs 5 pcs.
  • cucumber (fresh or pickled) 150 g
  • salad mayonnaise 90 g
  • dill 70 g

Cooking Technology:

  1. Boil the eggs. Peel the oranges by freeing the lobules from the membranes. Prepare the corn by rinsing and letting the liquid drain.
  2. Cut eggs and crab sticks into medium sized cubes. Cucumbers and oranges - in large cubes. Chop green onions and fresh dill leaves.
  3. Combine the salad ingredients in a deep bowl, season with mayonnaise and mix no earlier than 10-15 minutes before serving.

The beauty of salads is that they can be prepared from anything and anytime, guided by their mood and taste. But do not forget, at the same time, about the main principles of preparation and serving.

About mayonnaise and other salad dressings

The main mistake of housewives in the preparation of salads is an unjustified abundance of mayonnaise. He especially interrupts the taste of dishes in puff salads. Never forget that the purpose of any sauce or dressing is to emphasize the taste of the dish, and not to drown the salad in mayonnaise. In addition, when there are 4-5 salads dressed with mayonnaise on the table, it becomes boring, not to mention that it is not useful!

Mayonnaise is not always suitable for crab meat salad.Fish appetizers go well with lemon juice, peanut, mustard or olive oil, light pungency and spicy taste of herbs and spices.

Advice!

When using dressings, try to adhere to the style: do not combine traditional products and tastes of Mediterranean and Asian cuisine in one salad bowl.

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