Salad with crab sticks and vegetables
7 servings
15 minutes
Salad with crab sticks and vegetables is a bright representative of modern Russian cuisine, combining lightness and rich flavor. Its origin is linked to the popularity of crab sticks as an affordable and tasty ingredient. The delicate texture of crab meat harmonizes with the nutritious 'Hawaiian' mix vegetables, creating a balance of sweet, salty, and fresh flavors. Dressed with mayonnaise, it gains creamy richness. This salad is perfect as a standalone dish or an addition to a festive table. Its simplicity makes it accessible for any occasion – from family dinners to formal events. It can easily be served as a cold appetizer, while the warm version adds comfort and richness. This versatile dish can adorn any table and delight with its variety of flavors.
1
Pour a little sunflower oil into the frying pan.
2
When heated, place the 'Hawaiian' mix in the pan without thawing.
- Frozen Hawaiian vegetable mix: 400 g
3
Stir, then pour in 200 ml of boiling water and cover with a lid. Cook on high heat.
4
Add salt and mix again, cover with a lid.
5
Cook for five minutes, then open the lid and if there is moisture left, leave it for a little longer until it evaporates.
6
Turn off the fire and let the mixture cool.
7
Chop the crab sticks and pre-cooked eggs.
- Crab sticks (surimi): 250 g
- Chicken egg: 5 piece
8
Add the stewed 'Hawaiian' mix.
- Frozen Hawaiian vegetable mix: 400 g
9
Fill with mayonnaise.
- Mayonnaise: 250 g
10
It can be served!
