Crab Salad
Crab sticks, hard-boiled eggs, and sweet corn bound in a light mayo dressing — a crowd-pleasing salad that comes together in ten minutes. Simple ingredients, but the combination of textures keeps everyone reaching for more.
Ingredients
- 250 gcrab sticks
- 3 hard-boiled eggs
- 250 gcanned corn
- 1 cucumber
- 2 tbspmayonnaise
- to tastesalt
- optionalfresh dill or parsley
Method
- Boil the eggs, cool, peel and cut into small cubes. Cut the crab sticks into medium-sized pieces. If using cucumber, cut into cubes. Drain the liquid from the canned corn.
- In a large bowl, combine the chopped eggs, crab sticks, corn and cucumber. Add salt to taste.
- Dress the salad with mayonnaise and mix well. Add finely chopped dill or parsley if desired.
- Serve chilled.
FAQ
Crab sticks (surimi) are the standard ingredient in the classic Eastern European crab salad and are perfectly acceptable — in fact, the dish was invented with them, not real crab. They are made from minced white fish (usually pollock) flavoured and coloured to resemble crab, and have a mild, slightly sweet flavor and soft texture. Real crab meat has a more complex, briny, sweet flavor with a fibrous texture that shreds naturally. If using real crab (canned or fresh cooked), drain it very well, check for shell fragments, and reduce or omit any added salt since crab is naturally salty. The salad with real crab is richer but requires more care; crab sticks are consistent, affordable, and need no extra preparation beyond thawing.
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Comments (1)
I dress this crab salad at the absolute last second. The moment acid touches the leaves, the clock starts on wilting. I keep components separate until everyone is seated, then toss and serve immediately.