Festive salad with crab sticks, shrimp, and corn
What do you need for cooking?
Ingredients
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Crab sticks
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Eggs
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Canned corn
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Fresh cucumbers
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Shrimps
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Mayonnaise
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Green
Kitchen utensils
- Knife
- Pot
- Sieve
- Spoon or spatula
- Cling film
- Cutting board
- deep bowl
Step-by-step recipe
Step 1:
Prepare the crab sticks. Cut them into small cubes, roughly the size of corn kernels, to ensure a uniform texture in the salad. Ideally, all ingredients should be the same size.
Step 2:
The recipe calls for hard-boiled eggs, which need to be cooled beforehand. Next, peel, rinse, dry with a paper towel, and cut into small cubes.
Step 3:
Wash the cucumber thoroughly for the crab stick salad. If the skin is thick, carefully peel it off with a vegetable peeler. Cut the cucumber into small cubes, about the same size as the chopped egg and crab sticks.
Step 4:
Open a can of corn, drain the liquid, and add the kernels to the bowl with the other ingredients.
Step 5:
Add mayonnaise. Start with a small amount—about 2–3 tablespoons. Stir until evenly distributed. Add a little more if needed, but be careful not to overdo it: the salad shouldn't be swimming in mayonnaise.
Step 6:
Before serving, arrange the green leaves on a plate or in a salad bowl and top with a serving of salad. This will give the dish a neat and fresh appearance.
Step 7:
Garnish the salad with peeled shrimp. You can arrange them in a circle or pile them on top – this garnish makes the dish impressive and festive.
Step 8:
Serve the salad chilled. This dish is perfect for dinner or any holiday.
Cooking tips
This seafood salad with crab sticks recipe is very easy to prepare. However, by following these tips, you can simplify the process and make the shrimp salad as delicious as possible:
Freeze the crab sticks slightly before slicing – this will make it easier to cut them evenly.
For a lighter fat version, replace some of the mayonnaise with natural yogurt or sour cream.
If you want to add some flavor to the dish, you can add some green onions.
There's no need to fry shrimp—just blanch them in boiling water or simmer them for a few minutes to preserve their tender texture.
The salad tastes better after 1–2 hours in the refrigerator: the ingredients are soaked, the flavor becomes softer and richer.
The result is a light yet nutritious salad with the refreshing flavor of cucumber, the sweetness of corn, and the tenderness of seafood. Perfect as a cold appetizer for a holiday meal.
