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Tenderness salad with crab sticks and cheese

Tenderness Salad with Crab Sticks and Cheese

Original, fresh, pretty—perfect for a celebration! This Tenderness salad with crab sticks and cheese is one version of an all-time favorite. It earns its name from the way every ingredient is grated on the medium holes of a box grater, which makes the salad wonderfully light and uniform.

Maria

Recipe author

Tenderness salad with crab sticks and cheese

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Composition / ingredients

Servings:

Crab sticks

200

Hard cheese

120

Eggs

Apple (sweet-tart)

Dill (5-6 sprigs)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 50 % 14 g

Carbohydrates 18 % 5 g

190 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make Tenderness salad with crab sticks and cheese? Gather the ingredients. If the crab sticks were frozen, thaw them first and peel off the plastic film. Choose a juicy, flavorful sweet-tart apple.
Step 2:

Grate the crab sticks on the medium holes of a box grater. Set aside about 2 tablespoons of grated crab stick for garnish.
Step 3:

Hard-boil the eggs. How? To keep them from cracking, start them in cold water 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. Peel the eggs and separate the yolks from the whites. Grate each one separately on the medium holes of a box grater.
Step 4:

Grate the cheese on the medium holes too. You can swap the hard cheese for processed cheese; to make it easier to grate, freeze it for 25 minutes first.
Step 5:

Peel and core the apple and grate it—this time on the large holes. The medium holes would turn it to mush.
Step 6:

Spread an even layer of grated egg white on a serving plate. Pipe a mayonnaise grid over the top. It's best to apply the mayonnaise from a piping bag with a small tip—spreading it with a spoon drags the grated ingredients along with it, and a piping bag also lets you make pretty mayonnaise patterns on top.
Step 7:

Next, add the crab sticks and pipe mayonnaise over them as well.
Step 8:

Add the apple as the next layer. Mayonnaise again.
Step 9:

Then cheese and mayonnaise.
Step 10:

Sprinkle the salad with the grated yolks, then top with mayonnaise.
Step 11:

Wash, dry, and finely chop the dill.
Step 12:

Garnish the salad with the chopped dill and the reserved crab sticks.
Step 13:

Before serving, let the salad rest in the refrigerator for about 1 hour so the flavors meld. Enjoy!

If you like, swap the apple for a fresh cucumber, which is also best grated; just squeeze it lightly to remove excess juice. You can also add a layer of finely chopped green onion.
To make the salad a bit heartier, replace the apple layer with cooked rice.
The layers can go in any order you like.
How do you pick good crab sticks? Always check the use-by date. Surimi (minced white fish) should be the first item in the ingredient list. Important: don't buy them if there's frost on the package—that's a sign of refreezing. Fresh sticks should be free of gray or yellow spots, firm, and slightly moist. If they're sticky, they've gone bad.
The film wrapped around each crab stick can be hard to peel; to make it easier, hold the sticks over steam for 1–3 seconds.
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.