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Crab salad with rice recipe. Salad with crab sticks and rice, recipe with photo. "Madness" - great taste

Natural crab meat is a product rich in nutrients and, moreover, quite expensive. At the same time, crab sticks are sold everywhere and ten times cheaper. True, they have nothing to do with the actual crabs with formidable claws and durable shells - this is an imitation of a product based on inexpensive sea fish with white meat. Crab sticks have a low calorie content - 73 kilocalories per hundred grams - and, despite their poor nutritional composition, they are used in dietary menus.

Let's consider a classic recipe for crab salad with rice from available products and methods of preparing it for dietary purposes.

Classic recipe for salad with crab sticks, corn and cucumber

For a traditional mixture of crab sticks, canned corn, rice. greens and mayonnaise turned out to be not too high in calories and at the same time as healthy as possible, you need to pay attention to the careful selection of all ingredients.

If it is possible to prepare a salad from natural crab meat, its benefits are undeniable. With a generally available budget version of crab sticks, it should be taken into account that, in addition to surimi - a white mass made from processed fish fillets, this product contains starch, vegetable or egg whites, preservatives, thickeners, flavor enhancers and dyes.

To purchase crab sticks, which contain more fish protein and less other additives, you need to pay attention to several signs. First of all, a quality product is vacuum packed and not sold in bulk. The coloring of the sticks should be one-sided and rich. In the labeling of the composition, the word “surimi” must come first. If it is modestly relegated to lower positions or is absent altogether, the product contains less than 25% fish or is prepared on the basis of soy protein.

The best quality canned corn is made in the summer months, from the freshest ripe kernels, so you should pay attention to the release date when purchasing. The date itself must be applied to the lid of the jar with indelible paint. The numbers embossed on the metal indicate old equipment and a possible discrepancy between the date and the actual production time.

Rice for salad is chosen from long-grain varieties. At the same time, the rice cereal should not contain grain fragments, as well as grains that are white as chalk, indicating unripe rice, and yellow, which appear due to improper storage before packaging. The best “salad” variety is indica.

The classic version of crab salad involves dressing with mayonnaise. Store-bought mayonnaise is not the most suitable product for a dietary diet, since it contains quite a lot of synthetic additives despite its high calorie content. If ready-made mayonnaise is still used, its quantity is reduced to a minimum. You should not get carried away with homemade mayonnaise, which is much more nutritionally valuable, since it is still a high-calorie dressing.

In simple crab stick salads with a composition expanded from the classic one, vegetable oil is successfully used in combination with vinegar or citrus juice. Additional accents are placed by all kinds of peppers, herbs and garlic.

A classic recipe for a simple salad with crab sticks and rice:

a pack of crab sticks;
can of canned corn;
a quarter cup of rice;
four boiled eggs;
one fresh cucumber;
a bunch of greens - green onions, dill. parsley;
a little mayonnaise.

Boil and cool the rice in advance. The optimal way to preserve beneficial substances is cooking with absorption. A quarter cup of washed rice is poured with half a glass of water, brought to a boil and kept at minimum heat for 15 minutes. Then the rice, removed from the heat, ripens under the lid for another 20 minutes.
Boil eggs hard. It is best to cook them in salted water for 10 minutes after boiling. To make them easier to remove from the shell, finished eggs should be placed in cold running water for at least 4 minutes. Cut the peeled boiled eggs into cubes.
In the same way, cut the crab sticks into cubes.
Open the can of canned corn and drain the liquid.
Cut the fresh cucumber into small strips.
Mix the prepared ingredients, seasoning them with a small amount of mayonnaise.
Refresh the finished salad with finely chopped herbs.

The energy value of the resulting dish does not exceed 140 kilocalories per hundred grams.

Crab sticks on the diet table

Low calorie content and the presence of protein are a compelling argument for including the product in the diet menu. At the same time, the presence of potential allergens - food additives, dyes, preservatives - must be minimized. Therefore, crab sticks are used sparingly and carefully in dietary practice: only a high-quality product is selected, salad recipes are additionally enriched with low-calorie, but maximally healthy ingredients. Under such conditions, as a result of a diet with crab sticks, weight is effectively reduced without the risk of food allergies.

Dietary bonuses - enriching components

The composition of crab salad is supplemented with useful substances, new tastes and mouth-watering aromas by the following additives:

A bouquet of vegetables - fresh and cooked. In addition to the cucumber and canned corn involved in the classic recipe, these are green peas and multi-colored sweet peppers. common and green beans, potatoes, carrots. beet. cabbage. colored. red and white cabbage. leaf salad.
A variety of seafood - squid. shrimps. fish, caviar. Such natural inclusions significantly increase the nutritional value of the salad, enriching it with biologically valuable “sea” complexes and vitamins.
Lean dietary meat, for example, white chicken, boiled or steamed.
Cheese of hard and soft varieties. It replenishes the protein composition with milk components and, moreover, contains calcium.

Mushrooms. A low-calorie ingredient that gives the dish a special taste and aroma.
Fruits and vegetables - canned and fresh pineapples. black and green olives, apples. avocado. cherries. plums citrus.
Dried fruits. The best combination is with the sourness of prunes or the sweetness of raisins (if there are no restrictions on sugar).
Nuts. A win-win option is chopped walnuts.

Crab sticks, unlike expensive natural crab meat, do not contain many biologically useful complexes. They contain a noticeable amount of food additives, including potential allergens. However, the low calorie content and a certain percentage of protein allows limited inclusion of this product in dietary menus aimed at weight loss.

How often do you make classic crab salad? Do you use your own variations of the recipe? What is your opinion about the crab stick diet? Share your culinary discoveries, preferences and observations with us in the comments!

Let's consider a classic recipe for crab salad with rice from available products and methods of preparing it for dietary purposes.

Classic recipe for salad with crab sticks, corn and cucumber

To ensure that the traditional mixture of crab sticks, canned corn, herbs and mayonnaise is not too high in calories and at the same time as healthy as possible, you need to pay attention to the careful selection of all ingredients.

In simple crab stick salads with a composition expanded compared to the classic one, it is successfully used in combination with vinegar or citrus juice. Additional accents are placed by all kinds of peppers, herbs, etc.

A classic recipe for a simple salad with crab sticks and rice:

a pack of crab sticks;
can of canned corn;
a quarter cup of rice;
four boiled;
one fresh ;
a bunch of greenery - green onions;
a little mayonnaise.

Preparation:

Boil and cool the rice in advance. The best way to preserve beneficial substances is cooking with absorption. A quarter cup of washed rice is poured with half a glass of water, brought to a boil and kept at minimum heat for 15 minutes. Then the rice, removed from the heat, ripens under the lid for another 20 minutes.
Boil eggs hard. It is best to cook them in salted water for 10 minutes after boiling. To make them easier to remove from the shell, finished eggs should be placed in cold running water for at least 4 minutes. Cut the peeled boiled eggs into cubes.
In the same way, cut the crab sticks into cubes.
Open the can of canned corn and drain the liquid.
Cut the fresh cucumber into small strips.
Mix the prepared ingredients, seasoning them with a small amount of mayonnaise.
Refresh the finished salad with finely chopped herbs.

The energy value of the resulting dish does not exceed 140 kilocalories in one hundred grams.

Crab sticks on the diet table

Dietary Bonuses – Enriching Ingredients

The composition of crab salad is supplemented with useful substances, new tastes and mouth-watering aromas by the following additives:

A bouquet of vegetables - fresh and cooked. In addition to the cucumber and canned corn involved in the classic recipe, these are green peas, multi-colored peas, common and green peas, potatoes, red and leaf lettuce.
A variety of seafood - fish, caviar. Such natural inclusions significantly increase the nutritional value of the salad, enriching it with biologically valuable “sea” complexes and vitamins.
Lean dietary meat, for example, white chicken, boiled or steamed.
Cheese of hard and soft varieties. Replenishes the protein composition with milk components and, moreover, contains

Very easy to prepare and loved by everyone, this is a fairly satisfying salad with a delicate taste and soft texture.

It has long been firmly established in many home family menus. We have already written in one of the recipes on our website what crab sticks and crab meat are, you can look at this information. In this article we offer you one of the most famous salad options with rice and crab sticks.

Need to:

Crab sticks (or crab meat) – 300-400 grams
Rice - 1 glass or a little more, up to a glass and a quarter, depending on how many crab sticks you bought (measure, of course, dry rice before the cooking process)
Canned corn – 1 can (net weight 340 grams)
Chicken eggs – 4 pieces, 5 possible
Dill – 1 bunch (40-50 grams)
Mayonnaise (we prefer not very fatty, with fat content up to 30%, but the choice is yours) – about 300 grams
Salt
Ground black pepper (optional and to taste)

Preparation:

Eggs need to be hard-boiled and cooled.

Boil the rice in a large amount of water: to cook a glass of rice for the salad, you will need a saucepan with a capacity of at least two liters, or more (you can see details on how to do this in the second version of the rice recipe). You don’t have to soak the rice in advance; in this case, you need to cook it for 30 minutes from the moment it boils; it’s better not to add oil while cooking the rice for the salad. When the rice is cooked, you can rinse it with cold water 2-3 times (if you don’t do this, you will have to wait a very long time for the rice to cool).

Place the finished rice in a colander and let the water drain (leave the rice in the colander for 10-15 minutes). Don't forget that, if necessary, both the eggs and the rice can be cooked the day before the day you plan to prepare the salad (in this case, after the water has drained, transfer the rice from a colander to a container with a lid and put it in the refrigerator overnight).

When preparing to prepare the salad, place the boiled and cooled rice in a large bowl. Chop crab sticks or crab meat into small cubes (about 1 cm on a side) and place in the same bowl.

We washed the dill in advance and let it dry. We cut off the “stick” stems and throw them away, finely chop the rest of the dill and add them there.

Open a can of canned corn, drain the liquid, and place the corn in a bowl.

Peel the boiled eggs and mash them with a fork (with the tines facing up) into small pieces or grate the eggs on a coarse grater. Add the crumbled eggs to the bowl with the remaining ingredients.

Mix the contents of our bowl, add mayonnaise (preferably in parts, stirring each time so as not to add too much). Let's try. If necessary, add salt and pepper (usually we have to shake a salt shaker with holes and a pepper shaker over the salad 3-4 times). Now ours salad with rice and crab sticks ready. We put it in a salad bowl, decorate it if we want (you can, for example, with strips of the same crab sticks and slices of fresh cucumber) and serve.

If you don't eat the salad right away, you can store it in a closed container in the refrigerator for 2-3 days without any problems.

Prize tip for those who read the recipe to the end: this salad easily allows for some changes in its composition. So, the salad can be made without dill and/or without corn. You can add a couple of small fresh cucumbers cut into small cubes to the salad (in this case it is better not to store the salad for several days: the cucumbers will give water and the salad will “float”). Instead of cucumbers, you can add 4-5 tablespoons of finely chopped Chinese cabbage or even leafy green salad (in this case, when dressing the salad, you can try adding a little mild ketchup to the mayonnaise - you might like it).

REMEMBER: EASY TO COOK!

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Eat yourself, feed your family, treat your friends!

BON APPETIT!

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200 gr. rice;
2 fresh chicken eggs;
250 gr. crab sticks;
3 tbsp. salad mayonnaise;
250 gr. canned corn grains;
20 gr. green onion;
10 gr. ground black pepper.

Preparation time: 00:30
Cooking time: 00:15
Number of servings: 4
Complexity: light

Preparation

This recipe can be safely called classic, because... it is prepared for almost any festive feast or holiday party. The cooking process is completely simple, and the taste of the dish is delicate and neutral. Therefore, this recipe has quite a lot of fans.

First you need to boil the rice. Long-grain rice is best for the salad, because... it does not boil over and does not stick together. We rinse the rice several times, pour boiling water over it the last time and immediately drain the water. Pour the rice into a saucepan, add cold water in a 1:1 ratio, and bring the contents to a boil. As soon as the water boils, reduce the heat and wait until all the water is absorbed. Then turn off the burner, cover the pan, and leave the rice for 5 minutes. To add the finished rice to the composition, cool completely.
We print out the package with the sticks and cut them into pieces a little larger than the corn kernels. We cut several pieces diagonally to decorate the dish.
Boil hard-boiled eggs in salted water. Cool in cold water, peel, finely chop into cubes.
Wash the feathers of the green onions, dry them, and chop them finely.
Place all the crushed products together with the cooled rice in a deep bowl, add corn kernels from the jar. Season the salad with low-fat Mayonnaise sauce and stir well. You can add salt and pepper to taste.
Using a cooking ring, place the finished dish into plates and decorate with coarsely chopped sticks and herbs.

The classic salad with crab sticks and corn is light and tasty. Despite its simplicity, the dish gives the impression of an overseas delicacy, and all thanks to crab sticks. This product is, of course, made not from crab meat, but from minced fish - surimi. Therefore, salads with this component turn out very tender and tasty, with the taste of seafood.

A classic recipe for salad with crab sticks and rice, seasoned with an unusual sauce with kefir. A kefir-based dressing will favorably highlight and complement the taste of the main ingredients. This is a very affordable and healthy alternative to high-calorie mayonnaise, which is usually used to dress such salads.

Number of servings: 5-6.

Cooking time: 30 minutes.

Ingredients:

250 gr. crab sticks;
100 gr. boiled rice;
1 head of lettuce;
1 can of canned corn;
1 chicken egg + 2 squirrels;
1 medium cucumber (fresh).

For refueling:

1 garlic clove;
2 egg yolks (boiled);
1 tbsp. kefir;
1 tsp lemon juice;
1 pinch of black pepper;
1 tsp table ready mustard;
0.5 tsp turmeric;
1 tbsp. extra virgin olive oil;
a little salt.

Cooking process:

Boil eggs with rice. Boil hard-boiled eggs in slightly salted water for 8-10 minutes.
Wash the rice thoroughly and boil in salted water until soft. Drain through a colander and rinse with cool running water so that the grains of rice do not stick together.
To make the dish more dietary, regular white polished rice can be replaced with brown rice. Due to the dense shell, this rice does not overcook and is also good for making salads.
While the rice and eggs are cooking, chop the crab sticks into cubes. If the sticks are frozen, you should not defrost them completely, because... When frozen, they are easier to cut.
Wash the fresh cucumber thoroughly, trim the edges, and cut into small cubes. If the cucumber is bitter, you can soak it in cold water, changing the water several times with fresh water. If necessary, you can cut off the bitter peel from the cucumber. If you have frozen cucumbers in the freezer, you can also use them for cooking. Add vegetables directly from frozen form. They, of course, will not crunch, but will give the dish a delicate cucumber aroma, taste and juiciness.
Peel the boiled, cooled eggs. Cut one egg into cubes. We divide the other two into yolks and whites. Leave the yolks for preparing the dressing. Chop the squirrels into cubes and add to the crab sticks and cucumbers.
If desired, add a small head of sweet onion. To do this, peel the onion, rinse it and finely chop it.
Place all ingredients in a bowl, add cooled, washed rice (brown rice does not need to be washed). Open the jar of corn and add the grains to the salad. Mix all ingredients with a spoon.
Instead of the usual mayonnaise, we’ll make a mayonnaise dressing based on kefir. To prepare it, place the egg yolks in a bowl, add turmeric, and mash everything thoroughly with a fork. Peel the garlic, pass it through a press and also add it to the sauce. Season the dressing with salt and pepper, add olive oil, mustard and lemon juice. Mix all ingredients thoroughly. Pour in kefir and mix again until a creamy mass is obtained.
Season the salad with sauce and mix. Place the mixture in a salad bowl and serve. Bon appetit everyone!

A salad with crab sticks, together with Olivier, can be equated to New Year's salads. Why? Yes, because for many of us these two types of salad have become an integral part of the New Year's table. Salads are filling, tasty, and high in calories due to the mayonnaise they contain. But you can play with the ingredients and put together your own salad, just like I did. I made the salad of crab sticks with rice lighter, or more precisely, I “got rid of” the eggs and added white cabbage and onions. Interesting? Then go ahead, I'll tell you about the original recipe for crab sticks and cabbage salad.

Crab salad with rice and corn

You can replace the special lettuce ring for portion serving with cookie cutters, which is what I did. I had a mold in the shape of a Christmas tree on hand, very useful before the New Year holidays. You can serve the plate with feathered onions and thin sticks of crab sticks. You can also sprinkle the snack with crackers, ready-made or that you prepare yourself.

In the photo recipe I will use white cabbage, but if you happen to have Chinese cabbage on hand, add it to the salad, it will be very tasty.

how to make a salad of crab sticks with cabbage without eggs

To ensure fluffy rice in the finished dish, use steamed rice. Rinse the rice until the water runs clear. Then fill it with warm water and salt. Place on the fire and cook until done. But don't overcook it into mush!

Ingredients:

crab sticks – 200 grams,
white cabbage – 100 grams,
rice (steamed long) – 50 grams,
canned corn - 1 can (340 grams),
onion – 1 head (small size),
ground black and red pepper to taste,
salt to taste,
mayonnaise or sour cream for dressing - 100 grams.

Cooking process:

Shred the cabbage thinly. Cut the peeled onion into small cubes and add to the cabbage.

Drain the marinade from the can of corn; it can be used to make gravy or sauce. Place the corn kernels in a common bowl.

Leave frozen crab sticks at room temperature to defrost. Cut into small cubes. But don’t make them too small so that they don’t get lost among all the ingredients.

Rinse the finished rice in cold water and then strain the liquid. Add it to a common bowl. Pepper all ingredients.

Season with sauce, it can be mayonnaise or sour cream, or 50*50 (sour cream*mayonnaise).

Mix the salad ingredients, but do not force the mixture to become homogeneous.

Place the eggless crab salad in a salad bowl or use a serving ring to place the appetizer on serving plates. Tasty and most importantly, very fast! Enjoy your meal!