Many of us love and often cook salads with crab sticks. By the way, crab sticks themselves appeared on our tables not so long ago, somewhere in the late 90s. Despite the name, they do not contain a single gram of crab meat, but are made from white fish fillets, usually from pollock. But, in spite of everything, many love them and constantly use them in the cooking process. They are also less likely to cause allergic reactions than, for example, natural crab meat. Although, of course, it is not recommended to use crab sticks in cooking for young children up to about three years old. Of course, it is not recommended to often eat salads with crab sticks, and the sticks themselves. After all, it is no secret that manufacturers use not-so-high-quality ingredients and add a lot of dyes and preservatives. If you eat a small amount of crab sticks, you will not do much harm to the body, but if you eat them every day and in large quantities, the consequences can be unpredictable.
There are many recipes for making salads based on crab sticks and crab meat. This is a crab salad with rice, tomatoes, mushrooms, fresh cucumbers, pineapples and many other ingredients. These salads are very popular among all housewives, as they are easy to prepare and do not require large cash costs. For example, crab salad with cabbage is not only tasty, quick to prepare, but also very useful. Such a salad can be prepared all year round, changing the varieties of cabbage at your discretion. I really love the traditional crab salad with white cabbage and often cook it for my family. I really like that the crab salad with cabbage is light, low-calorie and just cooked. This salad will certainly appeal to both adults and children.
Crab salad with cabbage cooking recipe for a small family.
Ingredients:
- Crab sticks or meat - 200 gr.
- Canned corn - 1 can.
- Boiled chicken eggs - 5 pieces.
- Fresh white cabbage - 500-600 grams (a small head of cabbage).
- Mayonnaise - 150-200 grams.
- Chives, parsley, dill, fresh cucumbers to taste.
Crab salad with cabbage: a method of preparation.
I take a deep, roomy cup or salad bowl in which it is convenient to mix the salad. First, I finely chop the cabbage into strips, squeeze a small amount of lemon juice on top (not necessary, but the lemon juice takes the bitterness from the cabbage), salt and knead with my hands to make the cabbage softer and give the juice. Then I transfer it to the cooked dishes. I cut into small cubes, previously thawed crab sticks, although they are not recommended to be frozen, since they lose a lot of moisture and become dry after being thawed. Then I finely chop the boiled chicken eggs. By the way, if one of the family members is allergic to a chicken egg, it is quite possible to replace it with quail. I add it all to the cabbage, then pour the corn out of the can (I usually use two cans of corn, as my household loves it) after draining all the juice. Juice must be drained necessarily, otherwise the salad will be too watery. First I mix the salad without adding mayonnaise, so it’s easier to knead later. Then add mayonnaise and mix thoroughly. At the very end, I add finely chopped greens and onions (I usually use fresh green onions, but can be added as desired). If you intend to store the salad in the refrigerator for some time, it is better to add the onion before serving, otherwise the salad will acquire a not very pleasant aftertaste of bitterness. But it’s better to cook a small portion so that you can eat at a time. Crab salad with cabbage is better to season with mayonnaise immediately after cooking, so that he has time to soak and become juicier. By the way, crab sticks and cabbage can be added to the salad.