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Salad with crab sticks and potatoes

Salad with Crab Sticks and Potatoes

Bright, hearty, and delicious — a centerpiece for the holiday table! You can simply toss this crab stick and potato salad together in a bowl (which is easiest), but built up into layers on a platter it looks really pretty. A great combination of ingredients that all your guests will love!

Maria

Recipe author

Composition / ingredients

Servings:

Crab sticks

200

Potatoes

Carrots (small)

Eggs

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 39 % 9 g

Carbohydrates 43 % 10 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with crab sticks and potatoes? It's easy! Gather your ingredients. Scrub the potatoes and carrots clean under running water with a brush. Wash the eggs too. Use good-quality mayonnaise, since it really shapes the flavor of the whole salad — or make your own. It's up to you.
Step 2:

Cook the vegetables until tender, cool, and peel them. Cover the eggs with water and cook over low heat to keep the shells from cracking — 9 minutes after the water boils. Then transfer to cold water to cool; the sudden temperature change makes them easier to peel.
Step 3:

Peel the film off the crab sticks. If they're frozen, thaw them first on the bottom shelf of the fridge so they keep more of their nutrients. Cut the crab sticks, carrots, and potatoes into small cubes.
Step 4:

Separate the eggs into whites and yolks. Grate them on a medium grater into separate bowls.
Step 5:

Build the salad in layers on a large serving plate. First, spread the potatoes and coat the layer with mayonnaise.
Step 6:

Spread the crab sticks over the potatoes and coat this layer with mayonnaise too.
Step 7:

Next, spread half of the grated egg whites, then the carrots on top. Coat with mayonnaise. I didn't add mayonnaise between the whites and the carrots, but you can if you like.
Step 8:

Spread the remaining egg whites on top. Lightly coat them with mayonnaise as well.
Step 9:

The final layer is the yolks. Sprinkle them over the top of the salad.
Step 10:

Garnish the salad with pieces of crab stick and parsley leaves. You can also freeze a crab stick slightly, grate it, and use it to decorate the salad. Chill the salad in the refrigerator for an hour before serving. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
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.