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Salad with crab sticks and tomatoes

Crab Stick and Tomato Salad

A quick dish for any occasion - your guests will love it! This crab stick and tomato salad is impressive enough for a holiday spread. It's easy to make from the most ordinary ingredients and doesn't take much money, time, or effort. It comes out tasty, filling, and refreshing. A dish worthy of every compliment!

Maria

Recipe author

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Composition / ingredients

Servings:

Crab sticks

250

Tomatoes

Garlic

Mayonnaise

Ground black pepper (white is better - it suits seafood more)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 44 % 8 g

Carbohydrates 39 % 7 g

116 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Gather the ingredients from the list. How do you buy good crab sticks? Always check the expiration date. Surimi (minced white fish) should be the first item in the ingredient list. Important! Don't buy them if you see frost - that's a sign they've been refrozen. Fresh sticks should be free of gray and yellow spots, firm, and slightly moist. If they feel sticky, they've gone bad.
Step 2:

Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well. If you're using a cocktail variety, just halve them. Cut large tomatoes into small cubes or strips. Be sure to drain off the juice that collects from cutting, or it'll water down the salad. If the tomato skin is too thick, it's best to remove it: dip the tomatoes in hot water for a few seconds, score a cross on top with a knife, and peel off the skin.
Step 3:

Thaw frozen crab sticks ahead of time. Leave them in their wrapper, set them on a cutting board, and let them thaw. Now peel off the film. If it doesn't come off easily, hold the sticks over steam for 1-3 seconds. Then cut them into medium-sized rounds.
Step 4:

Peel the garlic cloves and put them through a press or mince them as finely as possible with a knife. Adjust the amount of garlic to your taste. Stir it into the mayonnaise in a separate bowl.
Step 5:

In a large bowl, combine the crab sticks and tomatoes. Dress with the garlic mayonnaise. Season with salt and pepper to taste. Toss gently. Have your serving glasses ready, washed and dried. Spoon in the salad. Garnish with a sprig of dill, parsley, cilantro, or a few basil leaves. You can serve the salad in one large bowl, but individual portions look more striking and festive.

The salad turns out colorful and appetizing. It tastes mild, juicy, and rich, and the ingredients pair perfectly. This recipe is a lifesaver when guests are already at the door. Years ago I made a similar salad with mozzarella added; this time I went with a simpler version, and it was just as delicious!
You can swap the mayonnaise for sour cream or plain, unsweetened yogurt. Or make the mayonnaise yourself - you'll find homemade mayonnaise recipes here.