Step-by-step recipes for preparing a salad with crab sticks and mushrooms, rice and olives
2018-01-03 Ekaterina LyfarGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
6 gr.
10 gr.
Carbohydrates
14 gr.175 kcal.
Option 1: Classic recipe for crab salad with mushrooms
The classic recipe uses fried mushrooms and rice. Because of this, the calorie content of the dish increases, but it becomes more satisfying. This option can be considered everyday; for a festive table it is better to prepare the dish without adding rice.
Ingredients:
- Crab sticks - 250 g;
- Onion - 80 g;
- Rice - 100 g;
- Three eggs;
- Carrot - 80 g;
- Mayonnaise - 40 g;
- Fresh mushrooms - 100 g;
- Oil for frying - 40 ml.
Step-by-step recipe for salad with crab sticks and mushrooms
Place water on the fire and bring it to a boil. Place the washed rice in it and cook until done. To improve the taste of the cereal, you can cook it in chicken or vegetable broth. The easiest option is to crumble a bouillon cube or soup seasoning into the water.
In another saucepan, boil the eggs hard (10 minutes after boiling). Fill them with cold water and cool. Peel the shells, separate the yolks from the whites. Set them aside and cut the whites into cubes.
Cut the chilled crab sticks into medium-sized cubes.
Mix rice with mayonnaise.
Wash the mushrooms and peel the onion. Cut these ingredients into equal sized pieces. The carrots also need to be peeled and grated.
Fry the mushrooms in a frying pan with a drop of vegetable oil. After a few minutes, pour them into a plate.
Place the onion in a frying pan and fry until soft. Then add carrots and champignons to it, simmer everything together for a couple more minutes. Cool the resulting mass, mix it thoroughly with mayonnaise.
You can start forming the salad. To do this, prepare a deep container, onto the bottom of which spread rice and mayonnaise. Level the surface.
Place crab sticks and egg whites on top of the rice, brush these layers with mayonnaise. The next layer is fried mushrooms with vegetables. To make the salad less high in calories, do not forget to drain the oil from the fry first.
Grate the yolks on a fine grater or crush them with a fork. Sprinkle over salad. On top, you can once again grease the surface with mayonnaise, decorate with herbs or vegetables of your choice.
Let the salad soak for 1-2 hours, then you can serve it. Serving in portioned cups or salad bowls will look impressive.
Option 2: Quick recipe for salad with crab sticks and mushrooms
It is better to buy the ingredients for this salad in advance. If you have several jars of pickled mushrooms, canned pineapples and olives in the refrigerator, you can quickly prepare an original dish at any time.
Ingredients:
- Crab sticks - 230 g;
- Pitted olives - 200 g;
- Canned pineapple pieces - 100 g;
- Bulb;
- Champignons in marinade - 350 ml;
- Mayonnaise - 50 g;
- A little vinegar, sugar.
How to quickly prepare crab salad with mushrooms
Remove the sticks from the polyethylene and chop them coarsely. Also peel and chop the onion, marinate in a mixture of vinegar and sugar in proportions 2:1. You can simply scald the onion with boiling water to get rid of excess bitterness.
Remove the olives from the jar and cut them into slices. You don't have to do this if you don't have time. Sometimes olives or whole olives are added to the salad. But make sure there are no seeds in them!
Drain the marinade from the mushrooms and chop them if necessary.
Combine all ingredients. Add pineapple pieces. If you bought a jar of canned rings, you will have to grind them additionally.
Add mayonnaise to the salad bowl and mix well. If necessary, salt and pepper the dish.
This recipe is considered the fastest, since the ingredients do not require additional heat treatment. But if you have time, you can add boiled eggs or rice for satiety.
Option 3: Crab salad with mushrooms and pickles
This recipe also uses marinated mushrooms. They go great with pickles and corn.
Ingredients:
- Crab sticks - 200 g;
- Three eggs;
- Pickled cucumbers - 100 g;
- Mushrooms - 150 g;
- Canned corn - 100 g;
- Mayonnaise or yogurt;
- Greens to taste.
Step by step recipe
First, fill a pan with cold water and place the eggs in it. Add a little salt and boil them hard. Then you need to pour cold water over the eggs, peel and cut into cubes.
Leave the crab sticks to defrost at room temperature. After that, peel them from the wrapper and cut them into cubes.
Drain the marinade from the mushrooms, cut them into pieces the same size as the crab sticks.
Remove the cucumbers from the brine and chop.
Mix chopped cucumbers, mushrooms and eggs in one container. Add crab sticks to them, pour corn in there. Season the dish with mayonnaise and garnish with fresh herbs.
The dish is prepared quickly; most of the time is spent on boiling the eggs. You can season the salad with mayonnaise or natural yogurt with salt and pepper.
Option 4: Salad with crab sticks, mushrooms and original dressing
This salad perfectly combines different flavors and textures of foods. Thanks to the dressing, it acquires its original sourness. The cucumber adds freshness, and the cheese and eggs help make the taste especially delicate. There is no shame in serving such a dish on a festive table; guests will be delighted with it.
Ingredients:
- Fresh champignons - 160 g;
- Two eggs;
- Red onion - 75 g;
- Crab sticks - 120 g;
- Fresh cucumber;
- Hard cheese - 100 g;
- Olive oil;
- Pomegranate sauce and mustard in equal proportions;
- Mayonnaise - 30 ml;
- Salt, pepper, spices.
How to cook
Rinse the mushrooms thoroughly, place them on paper towels and wait until completely dry. Boil the eggs hard and cool them.
Peel the red onion and cut it into small cubes.
Heat olive oil in a frying pan. Fry mushrooms and onions on it.
Cut the fish sticks into strips. Chop the cucumber in the same way and mix these products in one salad bowl.
Peel and grate the eggs. Hard cheese also needs to be grated on a fine grater to form shavings. Add these ingredients to the salad bowl.
Mix the cooled champignons with onions with the remaining ingredients. Add some salt and spices.
Combine mayonnaise, mustard and pomegranate sauce in a small bowl. Mix well to obtain a uniform consistency of dressing. Add it to your salad.
If you do not plan to serve the dish immediately after cooking, it is better not to season it. Place the sauce in the refrigerator and pour it over salads in bowls just before serving.
Option 5: Layered crab salad with mushrooms on crackers
There are many variations of the Mushroom Glade salad. You can cook it with crab sticks. This original dish looks festive and has a very pleasant taste. You can buy saltine crackers at the store or make your own.
Ingredients:
- Crab sticks - 100 g;
- Sausage cheese - 100 g;
- Marinated mushrooms - 100 g;
- A bunch of dill;
- Crackers - 100 g;
- 4 potatoes;
- Carrot;
- Three eggs;
- Mayonnaise.
Step by step recipe
In one pan, cook carrots and potatoes in their skins until tender. After that, cool them and clean them.
Boil the eggs hard.
Place crackers in a single layer on a wide flat plate. They should fit snugly against each other. Grease crackers with mayonnaise.
Grate the potatoes and carrots and place them on the crackers one at a time. Lubricate each layer with mayonnaise.
The next layer is grated crab sticks. To make it easier to chop this ingredient, do not defrost it completely. You can also use imitation crab meat from surimi, it is more convenient to grate.
Brush the surface of the salad with sausage cheese. You can grate it or spread it with a fork.
Separate the egg whites from the yolks. Grate them and place on the cheese. You will need the yolks a little later for decoration.
Finely grate the yolks. Cut the mushrooms in half, wash and chop the dill.
Lubricate the surface of the salad with mayonnaise and level it. Garnish with mushrooms, herbs and grated yolks.
Salad with crab sticks and mushrooms can be prepared on weekdays or placed on a holiday table. It goes well with other vegetable, meat or fish dishes. Instead of sticks, you can use crab meat, shrimp or other types of seafood. Don't be afraid to experiment to create your own unique salad.
Salad with mushrooms and crab sticks is prepared from ordinary ingredients available to everyone, and the taste is simply amazing. Maybe it’s a little heavy for the summer, it would probably be better in late autumn and winter, but even in the summer, sometimes you want something substantial, not sitting on just vegetables :) The salad enjoys well-deserved love, but judge for yourself!
- 1 can (400 g) chopped mushrooms
- 1 package (200 g) crab sticks
- 6 boiled eggs
- 1 large onion
- 2 large carrots
- vegetable oil for frying
- mayonnaise
- salt pepper
- vinegar
- some greenery for decoration
Cooking method:
First, pickle the onion. We clean it and cut it into small cubes. Place in a small deep plate, mix with a pinch of salt and 1 tsp. Sahara. Fill with a weak solution of table or apple cider vinegar. Mix well again, cover with a saucer, let it sit and marinate.
Drain the water from the jar of mushrooms, heat a frying pan with vegetable oil and lightly fry the mushrooms.
Peel the carrots, grate them on a coarse grater and fry in vegetable oil in a separate frying pan until the carrots become soft.
Cut crab sticks into slices.
We peel hard-boiled eggs. We leave one egg for decoration, and cut the rest into not too small cubes.
Wash the onion with cold running water. Mix all the ingredients in a salad bowl, salt and pepper to taste and season with mayonnaise. You can cook it yourself, it’s very simple and quick, and you’ll appreciate the excellent taste yourself.
In principle, the salad with mushrooms and crab sticks is ready. But it would be nice to decorate it, for example, with these cute calla lilies. They are made very easily - roll up a quarter of processed cheese in plates, and insert a piece of carrot inside. Lightly squeeze the corner at the bottom with your fingers to prevent the flower from unfurling. Level the surface of the salad with a spoon, grate the egg on a fine grater and decorate with flowers. Parsley sprigs instead of leaves.
I think it looks good, doesn't it? I hope you enjoy the taste of the salad. This salad looks beautiful on the festive table and is very popular with guests; it is always eaten without leaving a trace.
See recipes for other salads for holidays and everyday life.
That's all for today. I wish you all good luck and a great mood!
Always have fun cooking!
Smile! 🙂
We buy crab sticks, either by weight or packaged. If they are frozen, place them on the countertop in advance, about 5 hours in advance, so that they come to room temperature. It is better to take mayonnaise or a high-quality store-bought one. If you want to make a dietary salad, replace mayonnaise with plain yogurt. Carrots and eggs are found in every home. We lay everything out on the countertop.
Wash the eggs and carrots, put them in a saucepan, fill them completely with water and put them on the stove; when the water boils, turn the heat down so that the eggs don’t crack. Boil the eggs for 12 minutes, take them out, fill them with ice water, and the carrots for 20 minutes, then just put them on a plate to cool.
The crab product just needs to be removed from the packaging.
Cut the crab sticks into equal cubes and pour them into a large dish to mix the salad later. When it has cooled down, peel the carrots. We cut them into cubes a little smaller so that they look like eggs, and also pour them onto the sticks.
We clean all the chicken eggs and cut them in the simplest and most popular way - lengthwise into strips and crosswise into cubes. Pickled oyster mushrooms need to be shaken a little in a sieve so that the brine escapes completely. Chop the mushrooms into strips or pieces and pour them into a bowl along with the eggs.
The cheese is hard, the most delicious, three on a coarse grater, wash the green onion and chop finely. Pour the last salad ingredients onto a common dish and add mayonnaise.
If you serve the salad right away, mix all the ingredients with a spoon. If later, then do it later, before serving.
The salad can be served on a common platter or portioned in small salad bowls or bowls.
Sprinkle a little flax seeds on the salad, it will be beautiful and healthy.
You can prepare a variety of salads and snacks with canned champignons. This affordable product combines with many ingredients and makes the salad juicy and tasty. Today I propose to combine canned champignons with crab sticks. This dish is prepared quickly and does not require any special effort. Rice will give this salad a soft consistency.
A salad with canned champignons and crab sticks will perfectly help diversify both the everyday table and decorate a festive feast.
The main “advantage” of this culinary masterpiece is pickled mushrooms, which can add piquancy and a unique taste.
Ingredients for two servings:
- canned champignons 110 g;
- crab sticks 130 g;
- boiled round rice 3 tbsp. l.;
- boiled egg 1 pc.;
- mayonnaise;
- hard cheese 30 g;
- fresh herbs if desired.
How to prepare a salad with canned champignons and crab sticks
First boil the round rice in water until tender. You can salt the rice while cooking or add it directly to the salad to taste. For piquancy during cooking, you can use dry chicken cubes or other seasonings. You can also add a piece of dry nori seaweed or another type of seaweed to the water with rice for flavor.
Canned champignons are sold whole or already sliced. In any case, the mushrooms must be chopped into strips or cubes for the salad.
Remove the film from the crab sticks and cut into circles or strips. To make the finished salad tasty, I recommend giving preference to chilled and high-quality crab sticks.
Place all prepared ingredients in a bowl where you will mix the salad. Chop a finely boiled egg and add to the bowl.
Use fresh spicy herbs and mayonnaise in this salad to taste, stir and add salt if necessary. This salad can be prepared in advance so that it is well soaked; keep it in the refrigerator until serving.
For an original presentation, take a cooking ring and place the salad in it. Use a spoon to compact the salad and sprinkle finely grated cheese on top. This design of the finished salad will give it a festive and appetizing look.
Adviсe:
- A salad with pickled champignons and crab sticks can also be prepared with the addition of canned corn, which will add a slight sweetish taste.
- Instead of canned mushrooms, you can use fried champignons.
- To make the salad more satisfying, you can add boiled potatoes to it. If you want to give it an unusual flavor, then bake the potatoes in their skins in the oven.
- If you want to make a beautiful presentation, then you don’t have to mix all the ingredients in one container, but lay them out in layers, having previously greased each layer with mayonnaise.
