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Seaweed salad with crab sticks and egg

Seaweed salad with crab sticks and egg

A wholesome, filling snack in a hurry! Seaweed salad with crab sticks and egg comes together in just 10 minutes. The crab sticks make it much tastier and more interesting — even people who don't usually like seaweed will go for it!

katushafin

Recipe author

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Composition / ingredients

Servings:

Seaweed

250

Crab sticks

Eggs (boiled)

Onion (red)

0.5

Mayonnaise

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 5 g

Fats 50 % 8 g

Carbohydrates 19 % 3 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a seaweed salad with crab sticks and egg? Gather your ingredients. I used ready-made canned seaweed with no oil or other additives — just salt and spices. My crab sticks are chilled; if yours are frozen, thaw them first. Boil the eggs ahead of time for 7-9 minutes and cool them completely. If you don't have a red onion, use a regular one.
Step 2:

Peel the film off the crab sticks and cut them into small cubes. The film around each stick can be stubborn — to make it easier, hold the sticks over steam for 1-3 seconds.
Step 3:

Peel the eggs and chop them into the same small cubes as the crab sticks. The salad looks neat and attractive when all the ingredients are cut to the same size and shape.
Step 4:

Peel the onion and cut it into half rings.
Step 5:

Put the seaweed, crab sticks, eggs, and onion in a bowl. If the seaweed has too much liquid, drain it in a sieve first.
Step 6:

Add the mayonnaise and mix. Taste for salt and add some if needed. I don't usually salt salads with mayonnaise, but that's up to you — same with the pepper. Chill the finished salad briefly in the fridge, then serve. Enjoy!

Just about any seaweed works for this salad. You can buy it ready-pickled or pickle it yourself from dried or frozen seaweed — there are plenty of pickling recipes on our site, just use the search. You can also buy a ready-made salad or canned seaweed like mine, but try to choose one with the fewest additives. A bit of carrot is fine, but mayonnaise- or oil-based dressings aren't the same. If your seaweed is in marinade, drain it in a colander. Cut any overly long strands into short pieces. Mayonnaise is the most common dressing here, but if you're watching your weight or eating light, swap it for oil or plain yogurt. This recipe uses a minimal set of ingredients, but you can make a more elaborate version — fresh cucumber, corn, squid, or green peas all work well. Serve it plated or as a single dish; arranged like a daisy, with the ingredients as petals and the dressing in the center, it makes a pretty party dish.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and cook over low heat. Boil for 9 minutes after the water boils, then run them under cold water to cool — the sudden temperature change makes the shells peel more easily.
How do you choose good crab sticks? Always check the expiration date. Surimi (minced white fish) should be first on the ingredient list. Important: don't buy a product with frost on it — that's a sign it's been refrozen. Fresh sticks should be free of gray or yellow spots, firm, and slightly moist. If they feel sticky, they've gone bad.
It's better to make your own mayonnaise — tastier and healthier. See here for some good homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, used on their own or mixed with mayonnaise in any ratio you like, which lightens the dish.