Crab salad with pickles
What do you need for cooking?
Ingredients
-
Crab sticks
-
Pickled cucumbers
-
Canned corn
-
Chinese cabbage
-
Mayonnaise
-
Salt and ground pepper
Kitchen utensils
- Knife
- Spoon or spatula
- Cutting board
- deep bowl
Step-by-step recipe
Step 1:
Cut the crab sticks into long strips.
Step 2:
We also cut the pickled cucumbers into long strips.
NOTE: Before slicing, it's best to squeeze them lightly to remove excess brine—it will make the pickled cucumber salad watery.
Step 3:
Then we shred the Chinese cabbage. Place the cabbage, crab sticks, and cucumbers in a salad bowl.
Step 4:
Add corn to the crab stick salad.
NOTE: The corn must be thoroughly drained of the brine.
Step 5:
Mix everything, add salt and pepper.
NOTE: Be careful with salt! Pickles and mayonnaise already contain plenty of salt.
Step 6:
Season the salad with mayonnaise, mix again and it’s ready!
Cooking tips
This crab stick and pickled cucumber salad is best refrigerated for no more than 12 hours. The pickles make it watery quickly, so it's best prepared just before serving.
For a more savory crab salad with pickles, you can substitute the cucumbers with pickled gherkins and add a pinch of black pepper.
Crab salad with pickled cucumber can be served in small glasses or bowls.
