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Squid, Crab Stick, and Cucumber Salad

A seafood medley at an affordable price! Variety for your menu! This salad with squid, crab sticks, and cucumber is a treat for both the eyes and the palate. Seafood, fresh cucumber, tender boiled eggs, and slightly sweet corn come together perfectly in one dish.

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Salad with squid and crab sticks and 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 43 % 3 g
Fats 29 % 2 g
Carbohydrates 29 % 2 g
38 kcal
GI: 50 / 50 / 0
  • How do you make a salad with squid, crab sticks, and cucumber? The trickiest part is preparing the squid. Depending on the kind you buy, they may be white or purple; if purple, rinse off the outer membrane with warm water, and if white, just wash them. There's a chitinous quill inside the squid — remove it (just feel for it and pull it out). Once the squid is prepped, cook it: bring salted water to a boil, lower the heat to minimum, drop in the squid, wait one minute, and turn off the heat. Don't cook it longer, or the squid will get too tough. Leave the squid in the hot water, covered, for 10 minutes, then drain and let it cool. Hard-boil the eggs, then plunge them into cold water right away and leave them to cool completely. While the squid and eggs cool, cut the crab sticks: slice each one lengthwise and cut it into strips on the diagonal, to make nice long ribbons. Wash and dry the cucumbers and cut them into strips too. Peel the eggs and cut them the same way as everything else. Cut the tails off the cooled squid and slice them into strips on the diagonal; cut the bodies lengthwise into several pieces and slice them into strips as well. If you cut all the ingredients to the same size, the salad will be not only tasty but pretty. Drain the canned corn and add it to the salad. Season with salt and ground black pepper, the amount up to your taste. Dress with mayonnaise and mix well. It's best to cover the salad with a lid or film and refrigerate it for at least 30 minutes so the cooked ingredients chill well. Serve, topping each portion with a lettuce leaf. Enjoy!
  • It's best to make your own mayonnaise — it'll be tastier and healthier. See here for some interesting homemade mayonnaise recipes. You can also use sour cream or plain yogurt instead of mayonnaise as a dressing, on their own or mixed with mayonnaise in any proportion you like — this lowers the calorie count of the dish.
  • How do you hard-boil eggs? To keep them from cracking, put them in cold water and cook over low heat. Boil them for 9 minutes after the water comes to a boil, then cover them with cold water to cool. The sudden temperature change makes the shell easier to peel.
  • How do you buy canned corn the right way? Always check the use-by date on the can. If the container is glass, look closely at the kernels — they should be uniform in size and color, whole, and free of spots. The ingredients shouldn't include dyes, preservatives, or flavor enhancers.

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

  • Fresh cucumbers - 15  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
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Meridian snow crab sticks - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Santa Bremor snow crab sticks - 70  kcal/100g
  • Salad mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Squid tubes - 96  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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