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Crab Stick and Pickle Salad

One more take on an all-time favorite to add to your collection. This crab stick and pickle salad is perfect for company or a holiday spread, and it also makes a great side for grilled meats. It comes together fast and couldn't be simpler!

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Recipe author
Salad with crab sticks and pickled cucumber
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 6 g
Fats 44 % 8 g
Carbohydrates 22 % 4 g
113 kcal
GI: 100 / 0 / 0
  • How do you make crab stick and pickle salad? Take the crab sticks out of the freezer ahead of time so they have a chance to thaw. While they do, you can start on the rest of this tasty salad. First, boil the eggs. Hard-boil them, cool them under cold water, peel, and cut into small cubes. (If you have eggs already boiled, the prep goes even faster.) Transfer the diced eggs straight to a salad bowl. Next, peel and rinse the onion and pat it dry with a paper towel, then chop it very fine. If you like, you can quick-pickle the onion in vinegar for about 10 minutes, or simply pour boiling water over it and drain—or leave it as is. It all depends on your taste and on how sweet or sharp the onion is. If it's sharp, it's best to tame the bite; a sweet onion is delicious raw. Add the chopped onion to the eggs (if you marinated it, squeeze it out well with your hands first). Now cut the pickles, ideally into small cubes about the same size as the eggs—it tastes better and looks more polished. Add the pickles to the bowl. Peel the thawed crab sticks and cut them into small pieces, then add them to the rest. Mix everything well. Wash and dry the dill, chop it finely, and add it in. Sprinkle the salad with seasonings (garlic powder, ground black pepper, and anything else you like) and Herbes de Provence to taste. Dress with mayonnaise, mix well, and taste. Add salt if needed and stir again, gently but thoroughly. Chill the salad in the refrigerator for half an hour so it cools down and the flavors come together. Then it's ready to serve. Enjoy!
  • It's best to make your own mayonnaise—it'll taste better and be better for you. You'll find some great homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which cuts down the calories.
  • How do you hard-boil eggs so they don't crack? Start them in cold water and cook over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool. The sudden temperature change makes them easier to peel.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Pickles - 11  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Garlic powder - 331  kcal/100g

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