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Crab snack on pineapple rings

Crab Appetizers on Pineapple Rings

Simple, eye-catching, fresh, juicy, unexpected, new! In this crab appetizer, all the ingredients come together beautifully. The unusual presentation and bright colors will draw everyone's eye at the table — and it's very simple to make, half an hour at most.

Maria

Recipe author

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Composition / ingredients

Servings:

Pineapple (canned, 6–8 rings)

300

Crab sticks

200

Hard cheese

100

Eggs

Mayonnaise

Iceberg lettuce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 36 % 8 g

Carbohydrates 32 % 7 g

133 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make a pretty crab appetizer on pineapple rings? It's quick and easy. Start by gathering the ingredients from the list. Pineapple rings come in larger and smaller diameters — the smaller ones are easier to eat. Lift the rings out of the syrup ahead of time and pat them well dry.
Step 2:

Hard-boil the eggs, then cool, peel, and cut into small dice.
Step 3:

Unwrap the crab sticks and dice them small as well. You can swap them for, or add, other seafood — shrimp, squid, or lightly cured salmon.
Step 4:

Dice the cheese small too. Keep all the filling ingredients about the same size, so they show up nicely in the appetizer. Any tasty cheese works, from a mild semi-hard cheese to mozzarella.
Step 5:

In a bowl, combine the crab sticks, cheese, and eggs. Dress with the mayonnaise and mix — don't add too much, or the filling will turn loose. You can also stir in chopped herbs like dill or parsley; for a heartier filling, add 2–3 tablespoons of cooked fluffy rice; and for freshness, some diced cucumber.
Step 6:

Wash the lettuce leaves and dry them well. Set a lettuce leaf on top of each pineapple ring. Use whatever lettuce you like — iceberg, frisée, romaine. I used regular leaf lettuce.
Step 7:

Mound the crab filling on top of the lettuce leaf. The appetizer is ready — serve it right away. If you prep it ahead (say, the night before), it's best to assemble it just before serving. Enjoy!

How do you pick out good crab sticks? Always check the sell-by date. Surimi (minced white fish) should be the first item in the ingredient list. Important: don't buy them if you see frost on the package — a sign they've been refrozen. Fresh sticks should be free of gray and yellow spots, firm, and slightly moist; if they feel sticky, they've gone bad.
Homemade mayonnaise is best — tastier and better for you. You can also dress with sour cream or plain yogurt instead of mayonnaise, either on their own or mixed with the mayo in whatever ratio you like, which lightens the dish.