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Salad with crab sticks and mushrooms

Crab Stick and Mushroom Salad

Simple, easy to make, and really tasty! Uncomplicated salads like this one are always welcome, any day of the week. An ordinary family dinner is nicely rounded out by this mushroom salad with crab sticks.

Julia M.

Recipe author

Composition / ingredients

Servings:

Crab sticks

200

Mushrooms

200

Onion

Eggs

Cucumber

Mayonnaise

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 50 % 9 g

Carbohydrates 22 % 4 g

121 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a crab stick and mushroom salad? You'll need mushrooms, and it's best to fry them with onion. Peel the onion and rinse it in cold water. Chop it finely and fry it in a hot skillet with a little vegetable oil.
Step 2:

Then add the mushrooms to the onion. Any mushrooms work for this salad — I always prefer wild mushrooms that we forage and boil ourselves. Fry the mushrooms with the onion for 5-7 minutes. By then the liquid should have cooked off and the mushrooms will start to brown. Turn off the heat and set them aside to cool.
Step 3:

Put the cooled mushrooms into the bowl you'll make the salad in. Add the chopped hard-boiled eggs.
Step 4:

If you're using frozen crab sticks, thaw them first. Then cut the crab sticks into small pieces.
Step 5:

Add the chopped crab sticks to the salad bowl.
Step 6:

Wash the cucumber, trim off both ends, and cut it into small cubes.
Step 7:

Add the diced cucumber to the salad bowl as well.
Step 8:

Once all the ingredients are in, add a little mayonnaise and mix everything well. Chill the finished salad in the refrigerator — it tastes better cold. Just before serving, transfer it to a nice salad bowl. Enjoy!

This salad is different and really tasty. As beloved as the classic salad combinations are on our holiday tables, this one can earn its place of honor too. It's made from the most everyday ingredients (just how we like it) that nearly everyone has in the fridge. The one must is to fry the mushrooms with onion — that's exactly what gives the dish its distinctive flavor. Fresh wild mushrooms can easily be swapped for fresh or canned white mushrooms. Same with the cucumber — fresh and pickled are interchangeable here.
It's best to make your own mayonnaise — it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or mixed with mayonnaise in whatever ratio you like — that will cut down on the calories.
Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and which oils to skip entirely, read more here.