Natural crab meat is a delicious delicacy for a gourmet and an easily digestible protein product rich in iodine and B vitamins. It is good both as an independent dish and as the main ingredient in a delicious salad, of course, a festive one.
Layered salad with natural crab meat
Ingredients:
- 150 g of canned crab meat;
- 100 g of hard cheese of a sweetish variety (Emmental, Maasdam);
- 80 g of canned peas;
- 1 cucumber;
- 1 tomato;
- 120 g of mayonnaise on quail eggs.
Cut into even cubes, preferably the same size for aesthetics, cheese and cucumber, tomato into thick quarters of circles. Chop the crab meat a little. Assemble the flaky salad, generously spreading the layers with mayonnaise, in the following order: cheese, peas, cucumber, tomato. It is better to do this with a special metal ring or a homemade ring cut from a large plastic bottle. Place the crab shavings on top. Let the appetizer sit for at least 20 minutes.
Crab salad with apple
Ingredients:
- 400 g of boiled and frozen crab meat;
- 2 large green sweet and sour apples;
- 150 g of Chinese cabbage;
- 4-5 green onion feathers;
- 1 clove of garlic;
- 100 ml of olive oil;
- 50 ml lemon juice;
- 25 ml of apple cider vinegar;
- salt.
Defrost crab meat, pour salted boiling water over it for 3 minutes and drain in a colander. Peel and core the apples. Grind the pulp of one fruit in a blender, stir in lemon juice, vinegar, crushed garlic clove and 1/2 tsp. salt, cut the second into cubes or cubes.
Mash the crab meat with a fork. Chop Chinese cabbage, chop onion feathers. Combine all prepared ingredients in a large salad bowl, season with olive oil and stir.
Hearty salad with natural crab meat
Ingredients:
- 250 g of canned crab meat;
- 3 chicken eggs;
- 2 potatoes;
- 2 carrots;
- 1 onion;
- 3 pickled cucumbers;
- 150 g of young or canned green peas;
- 80 g pitted olives;
- 100 mayonnaise;
- 1/3 tsp ground black pepper;
- salt;
- 3 sprigs of parsley.
Cook hard-boiled eggs, peel them and chop finely with a knife. Boil potatoes and carrots until soft and peel off the skin. Remove the “shirt” from the onion. Cut cooked, fresh and pickled vegetables into random pieces. Combine all salad components, including peas and crab meat, in a deep bowl, pour with mayonnaise, mix well, pepper and salt, if necessary, and garnish with parsley leaves. Soak the dish for 20-30 minutes so that it is evenly soaked.
