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Festive table
Salad crab sticks corn cucumber

Crab Stick, Corn, and Cucumber Salad

Bright, delicious, and filling, made from simple ingredients! This crab stick, corn, and cucumber salad comes out wonderfully delicate. Layered, it looks beautiful and colorful and can dress up any festive table. If you're short on time, you can just mix all the ingredients together.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Crab sticks (or crab meat)

300

Canned corn

300

Cucumbers

250

Eggs

Green onion

100

Mayonnaise (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 38 % 8 g

Carbohydrates 38 % 8 g

103 kcal

GI: 43 / 57 / 0

Cooking method

Step 1:

How do you make a crab stick salad with corn and cucumber? Gather all the ingredients. When choosing crab sticks, be sure to check the expiration date. Surimi (minced white fish) should be first on the ingredient list. Don't buy the product if there's frost on it — that's a sign it's been refrozen. Fresh sticks should be free of gray and yellow spots, springy, and slightly moist. If the product is sticky, it's spoiled.
Step 2:

It's best to boil the eggs ahead of time so you don't have to wait for them to cool. Wash them and hard-boil them: cover them with cold water and cook for 10 minutes after the water comes to a boil, over medium heat. To make the cooked eggs peel easily, plunge them into cold water. Cool them completely, peel them, and separate the whites from the yolks. Grate them on a fine grater.
Step 3:

You can layer the salad in a large salad bowl or in individual portions. I assembled it using a plating ring, but you can also carefully mound the ingredients up. Spread a thin layer of mayonnaise over the bottom. This holds the bottom layer together so it doesn't fall apart when people eat it. Put a layer of corn on top of the mayonnaise and smooth it out.
Step 4:

Spread a thin layer of mayonnaise over the corn, leaving the edges bare so the salad looks neat. Add the yolks as the next layer and spread with mayonnaise.
Step 5:

Wash the cucumber and trim off the stem end. If the skin isn't tough, damaged, or bitter, there's no need to peel it. Dry the cucumber and cut it into small cubes. Add it as the next layer. If the cucumbers are too watery, you can squeeze them a little after chopping.
Step 6:

Brush the cucumbers with a thin layer of mayonnaise. Cut the crab sticks into small cubes, add them as the next layer, and spread a little mayonnaise over them.
Step 7:

Remove any wilted leaves from the green onion, rinse it, and dry it. Then chop it with a knife and make the next layer of the salad with it.
Step 8:

Finish the salad with a layer of grated egg whites. Smooth the surface so the salad looks neat. Refrigerate it for at least 20 minutes.
Step 9:

Before serving, carefully lift off the plating ring and garnish the top of the salad however you like.
Step 10:

I layered the rest of the ingredients in a large salad bowl.

Everyone in our family loves this salad. If you dress it with homemade mayonnaise, you can even give it to children.
The salad looks nice and neat if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
It's better to make the mayonnaise yourself — it's tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing, but also sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any proportion you like — that will cut the calorie count of the dish.
How do you choose canned corn? Always check the expiration date on the can. If the container is glass, take a close look at the kernels — they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.