Crab salad. Classic crab salad: delicious recipes Crab salad from crab

Appetizing and easy to prepare canned Kamchatka crab salad

What you need (2 servings)

• canned crab – 300 g
• chicken eggs – 4 pcs.
• leek – 1 pc.
• unflavored yogurt – 100 g
• pepper – ¼ tsp.
• salt – ½ tsp.
• half a lemon
• a few leaves of romaine lettuce (or any other firm leaf)

Cooking time

To prepare canned Kamchatka crab salad, you will need 20 minutes, including boiling the eggs.

How to cook

• Let the eggs boil. They need to be hard-boiled.
• Tear the lettuce leaves into small pieces with your hands.
• Cut off the bottom of the leek and chop it at an acute angle.
• Place lettuce leaves and chopped leeks in a salad bowl.
• Separate the yolks of boiled eggs from the whites. Cut the whites into small cubes. Grate the yolk and mix with the whites. Place eggs in a second layer in a salad bowl.
• Chop the crab meat into thin strips and place in a salad bowl, spreading in an even layer on top of the eggs.
• Add spices and sprinkle the crab salad with the canned juice of half a lemon.
• Season the salad with yogurt and mix gently without crushing the lettuce leaves.

How to serve

Canned crab salad prepared according to this recipe can be decorated with finely grated yolk and a few leeks. A bright and tasty dish is ready!

Natural crab salad differs from the usual crab salad recipe in that it contains more fresh ingredients. Surprisingly, the next day after cooking, its taste will be just as fresh. Once cooled, the ingredients come out nice and fresh.

The crab salad takes only a few minutes to prepare, but it packs a punch. Refreshing and light, this salad is not weighed down by a heavy mayonnaise dressing. Serve it with your favorite drinks, plus some slices of avocado and mango to complement the crab when applying the dressing.

You can also serve the dish with store-bought chips, tortilla chips, croutons, or slices of French bread to finish the dish.

This crab salad will be a standout at your next gathering - whether it's a picnic on the beach, on a boat, or by the pool. It's so light, flavorful and extremely versatile. It's perfect for everything from a light lunch or picnic to a big day out or even during entertaining events.

How to prepare salad with natural crab - 15 varieties

Salad with natural crab - a simple recipe

A nutritious gourmet salad based on juicy natural crab meat and corn.

Ingredients:

• Egg - 3 pcs.
• Onions - 1 pc.
• Canned corn - 1 can
• Green salad - ⅓ bunch
• Mayonnaise - 150 g
• Crab meat - 200 g

Preparation:

Boil and chop the egg.

Chop the crab meat.

Mix everything and season with mayonnaise.

Crab Salad with Celery and Mayonnaise is a delicious and inexpensive tasty way to enjoy a classic seafood salad.

Ingredients:

• 400 g crab meat
• 1 onion
• 1/2 cup mayonnaise
• 1/2 cup celery

Preparation:

Chop celery and crab.

In a large bowl, carefully add all ingredients, stirring until completely combined.

Refrigerate for an hour before serving.

A very popular and respected salad, suitable for a holiday.

Ingredients:

• Kamchatka crab claw - 1 pc. (500 g)
• Eggs - 4 pcs.
• Cucumber - 4 pcs.
• Green onion - about 30 g
• Mayonnaise

Preparation:

Chop crab meat.

Boil and chop the eggs.

Chop the onion and cucumber.

Mix everything and season with mayonnaise.

The hearty avocado and delicious flavor of the crab make for the perfect, healthy lunch.

Ingredients:

• 300 g green beans
• 2/3 cup yogurt
• 3 spoons of mayonnaise
• 2 tablespoons lemon juice
• 1/2 cup chopped onion
• 1/4 cup chopped basil
• 3 anchovy fillets
• 300 g crab meat
• 1 avocado
• 3 Romano
• 200 g crotons
• 1 branch of cherry tomatoes

Preparation:

Boil the beans in salted water.

Blend yogurt, mayonnaise, lemon juice, onion, basil and anchovies in a blender until smooth. Season with salt and pepper.

Combine crabmeat, half the avocado and about 1 tablespoon yogurt dressing in a small bowl. Add Romano, croutons, beans, and remaining avocado with remaining dressing in a large bowl. Top with tomatoes.

A beautiful and laconic salad created as a Mediterranean appetizer.

Ingredients:

• Crab meat - 200 g.
• Salad mix – 150 g
• Green onions - 5 stalks
• Lime - 1 pc.
• Small ginger root - 1 pc.
• Cream cheese - 2 tbsp. l.
• Soy sauce - 1 tsp.
• Wasabi - ½ tsp.

Preparation:

Chop crab meat.

Tear lettuce leaves.

Mix cheese, soy sauce, lime juice, spices, ginger.

A fluffy and healthy salad that's loaded with healthy proteins but still retains its dietary benefits.

Ingredients:

• 300 g king crab
• 4 eggs
• 3 onions
• Mayonnaise

Preparation:

Boil the eggs.

Chop the crab meat.

Wash and chop 3 onions.

Once the 4 large eggs have cooled, chop them as well

Mix all.

Before serving, add 2 tablespoons of mayonnaise and mix it all together.

A crunchy and refreshing summer salad that can be made in 4 minutes.

Ingredients:

• Crab meat in a jar
• 6 eggs
• 1 can of corn
• 2 fresh cucumbers
• Chinese cabbage

Preparation:

Chop cucumbers, cabbage, boiled eggs, crab meat and mix.

Add corn.

Season with spices and serve.

Thai crab meat salad is wonderfully flavorful, exotic, affordable and easy to make.

Ingredients:

• 2 bell peppers
• 1 shallot
• 3 papayas
• 1 fresh ginger root
• 1 red chili pepper
• 2 tablespoons rice vinegar
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 250 g crab meat
• ½ bunch of coriander

Preparation:

Cut the pepper into quarters, remove the seeds, rinse and wipe. Cut the pepper into 5mm cubes.

Peel and finely chop the shallots.

Cut 1 papaya, remove seeds, peel and cut into 5mm cubes.

Peel and chop the ginger root into small pieces, then press through a garlic press, reserving the juice.

Chop the chili pepper, remove the seeds, rinse and wipe. Finely chop the chili.

Whisk together ginger juice, vinegar, fish sauce, sugar, salt and 2 tablespoons water until salt is dissolved.

Clean the crab meat and remove any pieces. Gently mix all prepared ingredients in a bowl.

Wash the cilantro, shake the dry and dried leaves.

Cut the remaining 2 papayas in half and remove the seeds. Fill half the fruit with cilantro and spoon the salad inside. Serve immediately.

This serving method is only suitable if the salad will be consumed immediately and not prepared the day before.

Hearty and modern American salad with anchovies and aromatic vegetables with a delicate sauce.

Ingredients:

• Crab meat - 150 g
• Tomatoes - 50 g
• Radicchio - 30 g
• Anchovies 30 g
• Oregano - 2 g
• Wine vinegar -10 g
• Dijon mustard
• Olive oil - 100 g

Preparation:

Fry crab meat and anchovies.

Chop the radicchio and tomatoes.

Mix oil, mustard, vinegar and spices.

Mix everything and season with sauce.

Light yet nutritious, this crunchy salad can be thrown together on the fly and will be an instant culinary win the next time you cook.

Ingredients:

• 2 yellow corn
• 200 g fresh crab meat
• 1/4 teaspoon black pepper
• 6 tablespoons fresh lemon juice (from 3 lemons)
• 1/4 cup canola oil
• 6 large Romano cores
• 3/4 cup guacamole
• 2 cups tomatoes

Preparation:

Heat the grill. Place corn on grate (or griddle). Cook, turning, until charred on all sides, 12 to 14 minutes. Scoop corn kernels into a bowl.

Place crabmeat, pepper, 2 tablespoons lemon juice and 1/4 teaspoon salt in a large bowl. Mix until smooth.

Apply oil evenly over cut edges of lettuce leaves; transfer to grill. Cook until charred, about 1 minute. Repeat the procedure with the remaining cores.

Stir in guacamole, reserving 1/4 cup lemon juice and remaining 1/4 teaspoon salt.

Place 2 Romano halves, charred side up, on each of 6 plates.

Spoon crabmeat evenly on top. Sprinkle with corn and tomatoes.

Add guacamole evenly over salads.

Exotic salad with citrus sauce and coke aroma.

Ingredients:

• 3 tablespoons coconut flakes
• 3 green onions
• 1 red chilli (large, crushed and finely chopped)
• 2 teaspoons pickled ginger
• 2 cucumbers
• 2 sprigs fresh mint
• 2 sprigs Thai basil leaves
• 2 shallots
• 4 kaffir lime leaves
• 300 g crab meat
• Coconut juice
• 1/2 cup fresh lime juice
• 1/2 cup coconut vinegar
• 1 tablespoon fish sauce
• 1/2 teaspoon sesame oil
• 1 spoon of olive oil

Preparation:

To make the sauce, combine lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in a small bowl.

Next, assemble the salad in a large bowl. Combine coconut flakes, green chilies, ginger, cucumber, mint, cilantro, basil, shallots and lime leaves.

Add the crabmeat and stir it gently. Pour in the sauce and toss well, then refrigerate for half an hour to flavor.

For a summer evening when it's too hot to cook anything, this salad will come in handy, and it also has a lot of benefits.

Ingredients:

• 3/4 cup water
• 1 cup for arugula
• 50 g quinoa
• 1 cup spinach
• 300 g crab meat
• 1 large tomato
• 1 large jalapeno
• 1 clove of garlic
• 1 small shallot
• 1 liter lemon juice
• 2 tablespoons apple cider vinegar
• Olive oil

Preparation:

Boil the quinoa.

Combine quinoa, arugula, spinach, crab meat and tomatoes in a bowl.

Add jalapenos, garlic, shallots, lemon juice, vinegar, olive oil, salt and pepper to a blender. Whisk.

Pour desired amount of sauce over salad.

This recipe calls for more dressing than salad dressing.

Crab meat salad with pear and hazelnuts

Delicious crab salad with hazelnuts and chopped pear, served with butter.

I invented this salad for the New Year's table on December 31st in a hurry, on the run. Despite the fact that all the ingredients used in the recipe are quite simple, and to be honest, the preparation is not difficult, in my opinion, the salad was a great success. It turned out to be light, tender and moderately spicy. For its exquisite and delicate taste, I named this recipe “Snezha”, in honor of my friend who loves seafood very much. After all, the main component of the salad is natural king crab meat (claws). This product is a rather rare guest on our traditional table, and therefore quite festive, isn’t it?! 😉 Try preparing this salad for your next celebration, fortunately, there are still many holidays ahead... I think you will definitely like it! At least, the guests who suddenly came to me swept away “Snezha” in an instant and praised me very much:

Ingredients:

Crab meat (w/m) – 500 gr., egg – 4-5 pcs., fresh cucumber (medium size) – 2 pcs., onion – 1 pc., hard cheese – 150-200 g., salt – pinch (to taste), vinegar - 1 tsp, mayonnaise (for dressing) - 150g.

Preparation:

1. Thaw the king crab meat (boiled and frozen) first. In general, defrosted crab meat can probably be eaten immediately. But I am quite scrupulous in matters of quality and purity of products, so just in case, I still decided to pour boiling water over it, after first dividing it into fibers and disconnecting it from the veins. I left it in boiling water for five minutes, then let the water drain and let the crab meat cool.

2. Meanwhile, hard boil the eggs. Cool, separate the whites from the yolks. Yolks are not used in this recipe - they can be added to another dish (Olivier or Mimosa salads, for example, or you can make homemade mayonnaise based on them). The whites should be grated.

3. Peel the onion, cut into thin strips or cubes. Scald with boiling water to remove the bitterness, and then season it with vinegar and leave to marinate for a few minutes (vinegar can be replaced with lemon or lime juice).

4. Also grate fresh cucumbers and hard cheese. If the skin of the cucumbers is hard, then it is better to peel them; my cucumbers were quite young and tender, I did not peel them. In general, when preparing salads, there is one rule that I try to adhere to: all ingredients should be approximately the same size and type, so if I did not cut the main product (crab meat), but manually separated it into fibers, then I also tried not to cut the remaining components, and make them oblong and plastic. Basically, this is all maintained for aesthetics. But I want to say that this also affects the taste - I tested it on myself.

5. Mix all ingredients, leaving a little grated cheese to decorate the dish. Just before serving, salt the salad to taste and season with mayonnaise. If desired, you can decorate with parsley or dill, but I just sprinkled the “Snezha” with grated cheese. Mmmm...It turned out great!

BON APPETIT!

So, let's try the crab salad. The taste of crab meat can amaze any gourmet. This delicate food ingredient is used in salads. Crab belongs to the category of products rich in pure protein. It contains a minimal amount of carbohydrates. Crab meat protein contains taurine, that is, a substance that helps maintain muscles and blood vessels in tone. This type of protein is one of the most digestible proteins by our body.

Crab meat contains naturally occurring antioxidants such as amino acids. This product is used most often in the case of, because it is one of the delicacies. Although everyday meals can also be prepared, . It, among other things, consists of a record amount of iodine, which all types of seafood can boast of, which can be added to crab salad. These are mussels, squid and shrimp. Crab meat is used to introduce innovations into classic versions of salads - Olivier or vinaigrette. Below are .

Let's get the components:

• 550 g fresh squid
• 255 g crab meat
• 110 g red caviar
• 5 eggs
• salt and mayonnaise

We prepare the sauce by combining olive oil with sesame oil. Add the mixture with lemon juice, mustard and balsamic vinegar. We use portion plates to place lettuce, pineapple, onion mass, and crab meat on them. All this is poured with sauce, and cherry tomatoes are used for decoration, divided into several parts (preferably identical).