Crab sticks salad became not only on a par with the famous "Shuba" , "Mimosa" and "Olivier" , but also eclipses them on the tables during the festivities. Another variation of the recipe for those bored with a combination of crab sticks, eggs and corn involves the addition of a pineapple salad. In the end it turns out very tasty and original.
Recipe for crab salad with pineapple
The most elementary version of the salad involves adding pieces of canned pineapple to the classic ingredients. Those who are accustomed to dilute the "crab" rice, or cucumber, can reproduce the recipe, adding the usual ingredients.
Ingredients:
- crab sticks - 500 g;
- canned corn - 1 ½ cans;
- eggs - 7 pieces;
- canned pineapples - 1 can;
- mayonnaise - to taste.
Preparation
Crab sticks cut into small cubes, from the corn drain the liquid, and the eggs boil hard boiled and crushed. Pineapples cut into cubes (or buy a can of previously sliced). All the prepared ingredients are mixed and seasoned with mayonnaise. We put the salad in the fridge for 30-40 minutes, and then served to the table separately, or wrapped in a sheet of lavash rolls and cut into pieces.
Salad with pineapple, crab sticks, corn and cheese
Ingredients:
- canned pineapples - 1 can;
- crab sticks - 300 g;
- corn - 1 pot;
- hard cheese - 70 g;
- eggs - 5 pcs .;
- mayonnaise - to taste;
- dill - 1 bunch;
- garlic - 1 clove.
Preparation
Pineapples, cheese and crab sticks are cut into cubes. Eggs boil hard boiled and crushed. With corn drain the liquid. Mix all the ingredients in a salad bowl.
Separately, combine the mayonnaise and let through the garlic press with the chopped dill. We fill the salad with garlic mayonnaise and put it before serving in the refrigerator.
Salad with seafood, crab sticks, corn and pineapple
Ingredients:
- pineapple - 1 piece;
- shrimp - 200 g;
- crab sticks - 250 g;
- canned squid - 1 pot;
- canned corn - 1 pot;
- olive oil - 4 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- salt, pepper - to taste;
- greenery.
Preparation
Let's start with making special salads for our dish. Pineapple cut in half and using a small flexible knife we remove the core from it, while trying not to damage the walls of the future bowl.
Pineapple flesh is separated from a dense and inedible cob and cut into cubes. Prawns are boiled, squids are cut into rings, and crab sticks are diced. Mix all ingredients with corn, season with salt and pepper, as well as a mixture of olive oil and lemon juice. We spread the salad in pineapple bowls and serve it to the table.