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Crab salad with melted cheese

Crab Salad with Cream Cheese

Fresh, bright, and appetizing — great for everyday meals and special occasions alike! This crab salad with cream cheese is a fun twist on the popular crab-stick salad. Make it with luxurious real crab meat, or with budget-friendly surimi.

Maria

Recipe author

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Composition / ingredients

Servings:

Crab meat

300

Cream cheese

100

Napa cabbage

100

Hard cheese

Olives

Eggs

Cucumbers

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 48 % 13 g

Carbohydrates 7 % 2 g

151 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make crab salad with cream cheese? Gather your ingredients. Thaw the crab meat and pull it apart into individual pieces, cutting any especially large ones in half.
Step 2:

Grate the hard cheese on the large holes of a box grater. Cut the cream cheese into small sticks. It's easier to work with if you chill it in the freezer for 15–20 minutes first. Choose a good-quality, natural cheese with no milk-fat substitutes.
Step 3:

Cut the cucumber into small sticks. Wash and dry the napa cabbage and cut it into small pieces. For a more delicate salad, trim away the tough white ribs and use only the green leafy part.
Step 4:

Hard-boil the eggs, then cool, peel, and cut them into medium dice.
Step 5:

Cut the pitted olives into quarters.
Step 6:

In a salad bowl, combine the crab meat, napa cabbage, both cheeses, eggs, cucumber, and olives.
Step 7:

Dress the salad with mayonnaise and toss gently until evenly coated. I usually don't add salt to mayonnaise-dressed salads, but season to your own taste. Transfer to a platter and serve right away — salads with fresh vegetables are best not left dressed for long, since they release liquid and lose their texture and looks. Enjoy!

The salad looks neatest when all the ingredients are cut to the same size and shape (small cubes, for instance).
How do you hard-boil eggs? To keep them from cracking, start them in cold water and cook over low heat. Boil for 9 minutes once the water comes up, then plunge them into cold water to cool. The sudden temperature change makes the shells peel more easily.
It's worth making your own mayonnaise — it tastes better and is better for you. You'll find some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, to cut down on calories.