Salads with corn and crab sticks

Salads with corn and crab sticks became popular in the post-perestroika period, when little known surimi sticks appeared on the shelves of stores. They were inexpensive, but they had the smell and taste of expensive delicacies. Supplemented with sweet corn and rice, they turned into a nourishing, cheap and tasty dish worthy of a festive table. Surimi salad began to decorate the New Year's table, having pressed “Olivier” and “Herring under a fur coat”. Later, they began to cook snacks on weekdays, since they can be made quickly and without great culinary skills. It is able to replace the main meal, making a variety in the daily menu.

Cooking Features

Salads with corn and crab sticks are prepared according to various recipes, some of them do not resemble the classic one. The process of cooking depends on the selected recipe, but there are several features that remain common.

• For cooking salads use canned corn in jars. Before you add it to the salad, the liquid from the jars must be drained, the corn should be allowed to dry. If you do not do this, the salad will quickly sour.
• Some of the salad recipes provide for the addition of rice, which must first be not only cooked, but also cooled. Choose better varieties that contain little starch, so that the croup does not stick together during cooking and does not turn into a porridge. Rice should be washed with clean water before cooking. Add to the water in which the grits are boiled, spoons of olive oil will help prevent sticking.
• If the crab sticks for salad need to be cut into cubes, use a better cooled product. Frozen surimi should have time to thaw in natural conditions. Trying to heat the crab sticks in the microwave, you ruin them: they will resemble rubber. If crab sticks are supposed to be rubbed into a salad, it is more convenient to use frozen ones, you should not defrost them before.
• Salads of crab sticks and corn are often seasoned with mayonnaise, but this fat and low-use sauce can be replaced with low-fat yogurt. The taste of the salad will be much more tender from this, and its energy value will decrease.
• Even if you are preparing a salad for a family dinner, and not for a holiday table, try serving it nicely, decorating it with greens, corn, shrimp or something else. Salad will look even more beautiful if you make it puff. He looks appetizing if they fill in wine glasses or ice cream bowls.
• If you want to give the salad a garlic flavor, but you are afraid of bad breath, you can rub the salad bowl with garlic.
• To make the onions in the salad not too sharp and bitter, it can be poured with boiling water.

Knowing the basic principles of cooking salad with corn and crab sticks, you will be able to contribute something to your recipes, adapting them to your own taste and taste of the household.

Classic recipe

Composition:

• crab sticks - 0, 25 kg;
• canned corn - 0, 24 kg;
• rice - 80 g;
• chicken egg - 3-4 pcs .;
• mayonnaise, salt, greens - to taste.

Preparation Method:

• Remove thawed or cooled crab sticks from the cellophane shell, cut each stick into 3-4 pieces lengthwise, then cut it across to make small rectangles.
• Wash the rice well, cover with water and boil until ready, do not forget to salt it.
• Open the corn, fold it to a colander. Let dry.
• Boil eggs, cool and peel. Cut into small cubes.
• Finely chop the greens.
• Fold the ingredients in a bowl, add mayonnaise, mix.

It remains to put in a beautiful serving utensils, decorate, based on their own imagination, and serve to the table.

Salad with corn, crab sticks and fresh cucumber

Composition:

• crab sticks - 0, 3 kg;
• rice - 160 g;
• chicken egg - 4 pcs .;
• canned corn - 0, 24 kg;
• fresh cucumber - 0, 2 kg;
• green onions - 50 g;
• fresh dill - 50 g;
• salt, mayonnaise - to taste.

Preparation Method:

• Crab sticks, taken out of the film, cut into small cubes.
• Open a jar of corn, drain water from it. Corn put in a colander so that it dries.
• Wash, dry the cucumber with a napkin. Cut off the tips. Cut the vegetable into pieces the same size as crab sticks.
• Wash the dill and onions, let them dry. Finely chop with a knife.
• Boil rice in salted water.
• Cool boiled eggs and cool them by immersing in cold water. Cut into cubes.
• Fold the chopped ingredients in a bowl, mix with mayonnaise.

After placing the salad in a vase, decorate it with slices of fresh cucumber, dill sprigs.

Salad with crab sticks, corn and cheese

Composition:

• crab sticks - 0, 4 kg;
• canned corn - 0, 24 kg;
• chicken egg - 5 pcs .;
• hard cheese - 0, 2 kg;
• garlic - 2 cloves;
• mayonnaise - 0, 2 l.

Preparation Method:

• Cut the garlic cloves in half, rub them in a salad bowl. If you want to get a more spicy and savory taste, garlic can be skipped through a press and mixed with mayonnaise.
• Crab wand cut into cubes, do not shrink much.
• On a grater with large holes, chop the cheese.
• Hard-boiled and cooled eggs cut into the same cubes as crab sticks.
• Put the corn out of the jar in a colander, let it dry.
• Put the cheese, surimi, corn and eggs in a bowl, season with mayonnaise, put in a prepared salad bowl.

The appetizer prepared according to this recipe has a delicate flavor. To make the salad look more attractive, you can leave a piece of cheese for decoration and sprinkle a ready-made dish on it. Also for decoration, you can use slices of eggs, greens.

Salad with corn, crab sticks and cabbage

Composition:

• crab sticks - 0, 2 kg;
• canned corn - 0, 24 kg;
• white cabbage - 0, 3 kg;
• carrots - 0, 2 kg;
• garlic - 2 cloves;
• sugar - 5 g;
• fresh greens - 100 g;
• sour cream - 150 ml;
• vinegar (9 percent), salt, pepper - to taste.

Preparation Method:

• Wash the cabbage, remove the top leaves. Finely chop, put in a bowl.
• Sprinkle cabbage with sugar, remember that it gives juice. Sprinkle with water mixed in half with vinegar.
• Wash carrots, peel them. Grind on a grater, better on the one that is intended for the preparation of Korean cuisine. Put to cabbage, mix.
• Drain the juice from the jar of corn. Grain put to the vegetables.
• Add 2-3 teaspoons of diluted vinegar to the bowl with vegetables, mix.
• Crab sticks, removing from the packaging and individual plastic envelopes, cut into cubes, put to the vegetables.
• Mix sour cream with salt and garlic passed through a press. Season the salad with the sauce.
• Putting the salad in a salad bowl, sprinkle it generously with chopped greens.

This dietary salad will appeal to those who follow the figure. It turns juicy, piquant.

Crab stick salad and corn with croutons

Composition:

• crab sticks - 0, 2 kg;
• pickled cucumber - 100 g;
• rye croutons with garlic flavor - 40 g;
• canned corn - 0, 24 kg;
• mayonnaise - 100 ml;
• garlic - 1 clove.

Preparation Method:

• Crab sticks and pickled cucumbers cut into cubes.
• Drain liquid from corn jar. Corn kernels shift in a bowl.
• Add cucumbers and crab sticks to corn.
• Mix with mayonnaise.
• Add crackers, mix.

Before serving, give the croutons some time to soak in the sauce and become softer. Marinated cucumber in the recipe can be replaced with fresh. The taste will change, but will remain pleasant.

Salad of crab sticks, corn and orange

Composition:

• crab sticks - 150 g;
• orange - 150 g;
• canned corn - 130 g;
• chicken egg - 3 pcs .;
• garlic - 1 clove;
• mayonnaise - 120 ml.

Preparation Method:

• Crab sticks chop with a knife.
• Mix with corn.
• Peel an orange, divide into slices. Peel the orange slices from the films, remove the stones. Leave a few slices on the decoration of the salad, smash the rest and put to the main ingredients.
• Boil eggs, cool. Peeled, cut into cubes or small slices. Connect with the rest of the products.
• Crush garlic with a special press, mix with mayonnaise.
• Season the salad with the resulting sauce.
• Spread it over small salad bowls or wine glasses, garnish with orange slices.

Salad has an unusual, but harmonious taste. Oranges transform a familiar snack into a savory delicacy.

Salad with corn, crab sticks and Peking cabbage

Composition:

• Chinese cabbage - 150 g;
• crab sticks - 0, 2 kg;
• canned corn - 0, 24 kg;
• chicken egg - 4 pcs .;
• mayonnaise or yogurt - to taste.

Preparation Method:

• Peking cabbage leaves, rinse, pat dry. Put it on top of each other. Cut into 3 pieces lengthwise, finely shred. Put in a bowl.
• Hard-boiled chicken eggs, cut into slices. Put to cabbage.
• Dice crab sticks, send to cabbage and eggs.
• Add corn.
• Gently mix the ingredients, put on the dish. Pour over yogurt or mayonnaise.

If desired, this light salad can be decorated with slices of cherry tomatoes.

Salad of crab sticks and corn - easy to prepare snack. It is made from the available ingredients, it turns out tender and tasty. Among the many recipes for salad you can find options for those who love hearty food, and for those who follow a diet.