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Crab sticks salad with apple and corn

Crab Stick Salad with Apple and Corn

Simple and light—for a holiday table or a quick snack. This crab stick salad with apple and corn is easy on ingredients and method, and works for any gathering. Layered or served in tartlet shells, it looks even prettier and more festive.

Snezhana

Recipe author

Composition / ingredients

Servings:

Crab sticks

150

Apples

Onion

Eggs

Canned corn

Mayonnaise

White vinegar (9%)

Sugar

Water

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 33 % 6 g

Carbohydrates 50 % 9 g

90 kcal

GI: 70 / 20 / 10

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with crab sticks, apple, and corn? Gather your ingredients—this salad needs very few. You can swap the onion for green onion or leave it out entirely; for a little kick, stir some minced garlic into the mayonnaise.
Step 2:

Peel and finely chop the onion. To keep its bitterness from spoiling the salad, it's best to quick-pickle it: add the sugar, vinegar, and water to the chopped onion, stir, and let it sit for 20 minutes.
Step 3:

Use sweet-tart apples—they give the salad a pleasant note. If the skin is tough, peel it, and remove the core. Cut the flesh into cubes or matchsticks. To keep the apple from browning, sprinkle it with lemon juice.
Step 4:

How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water boils, then transfer to cold water to cool—the sudden temperature change makes them easier to peel. Peel the eggs, then finely chop them with a knife or push them through an egg slicer.
Step 5:

Drain the canned corn in a colander so all the liquid runs off—you don't want extra liquid in the salad. Unwrap the thawed crab sticks and peel off their film. The film around each stick can be stubborn; to make it easier, hold the sticks over steam for 1–3 seconds. Cut the crab sticks into small cubes.
Step 6:

Put all the ingredients in a bowl and dress with the mayonnaise. Add a little salt to taste if you like, keeping in mind the mayonnaise is already fairly salty. It's best to chill the salad for a couple of hours so it soaks up the flavors and cools through. Serve it in one large bowl, in individual bowls, or in tartlet shells, garnished with a sprig of fresh herbs. Enjoy!

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
How do you choose good canned corn? Always check the expiration date on the can. If the jar is glass, look closely 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.
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 them if they're frosty—that's a sign they've been refrozen. Fresh sticks should be free of gray or yellow spots, firm, and slightly moist. If they're sticky, they've gone bad.