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Tender salad with crab sticks

"Tender" Layered Crab Stick Salad

A light, layered salad with crab sticks. It's a simple salad made from just a few easy-to-find ingredients. Because everything is grated or finely chopped, it comes out tender, juicy, and delicious.

Anna

Recipe author

Composition / ingredients

Servings:

Crab sticks

200

Eggs

Potatoes

Hard cheese

100

Dill

Mayonnaise

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 7 g

Fats 45 % 13 g

Carbohydrates 31 % 9 g

182 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make this "Tender" crab stick salad? Gather your ingredients. Boil the potatoes in their skins until tender, then cool them (mine are small, so I use four). Boil the eggs until done and leave them in cold water to cool. Wash and dry the dill. I use a hard cheese, but use whatever you have on hand. You can use crab meat instead of crab sticks — let it thaw at room temperature. Get your salad dish ready.
Step 2:

Peel the cooled boiled potatoes and grate them on the coarse side of a grater. Spread the grated potato across the bottom of the salad dish and spread with mayonnaise.
Step 3:

Peel the boiled, cooled eggs and grate them on the coarse side of a grater (or simply chop them finely). Spread the eggs as the second layer and spread with a little mayonnaise.
Step 4:

If the crab sticks were frozen, thaw them. Unwrap them and peel off the film. Cut the crab sticks into small cubes and spread them over the egg layer.
Step 5:

Take your cheese — hard, or a semi-hard cheese with a mild flavor — and grate it on the coarse side of a grater. Spread the cheese over the crab stick layer and spread generously with mayonnaise.
Step 6:

Finely chop the washed and dried fresh dill. If you assembled the salad in a shared bowl, sprinkle the dill over the whole top, or arrange it in a ring as a garnish.
Step 7:

Refrigerate the assembled salad for a while so it chills and the layers soak together. Serve it cold, on its own or as one of the salads on a holiday spread.

This is a really light salad with minimal ingredients — all simple, budget-friendly, and mild in flavor. It'll win over everyone and makes a nice addition to a holiday table.
It's better to make the mayonnaise yourself — it'll taste better and be healthier. You can also use sour cream or plain yogurt as a dressing instead of, or mixed with, mayonnaise in any ratio you like; this lightens up the dish.
How to choose good crab sticks: always check the expiration date. Surimi (minced white fish) should be the first ingredient listed. Don't buy sticks with frost on them — that's a sign of refreezing. Fresh sticks should be free of gray or yellow spots, springy, and slightly moist. If they feel sticky, they've gone bad.