Crab salad with carrots - budget appetizer .Recipes crab salad with carrot : hearty and light diet
Recipes / / August 12, 2017
Crab salad is a popular dish, the preparation of which does not require a lot of time.It turns easy, but at the same time are very nutritious.In our country, crab meat is considered an exotic dish, so this product in salads replace the crab sticks, which are all available.To make use of crab sticks and soy from minced fish meat or fish protein.
The classic crab salad add eggs, mayonnaise, corn and crab sticks.But this variation of salad with the addition of carrots dish brings an interesting flavor and gives the salad a nice saturation and hue.Additionally carrot combined with fruit or vegetables.Besides all this, it is considered a useful product.It contains vitamins, nutrients and carotene.
Crab salad with carrots - general principles for preparing
• With crabmeat salad obtain richer and juicier.
• For salads use mayonnaise with a large percentage of fat.
• lid jars of canned corn is not open until the end.Drain the juice from the can while holding the cover.
• To quickly boil vegetables divide them into pieces.
• Crab sticks thaw at room temperature.
• To remove the bitterness from the onions, scald it with boiling water.
• Instead of boiled carrots in the salad, if desired, add Korean carrots.
Crab salad with carrot and avocado
• 320 g crab meat;
• One avocado;
• 60g carrots;
• Three fresh cucumbers;
• sour cream;
• 90 g celery root.
1. Boil the crab meat in the water a couple of minutes.Then clean it and tear into pieces.
2. Carrots clean and rub on a small grater.
3. Avocado place on cutting board and divide in half.Remove the bone and carefully remove the pulp.Cut it small strips.
4. The root of the celery, rinse, peel and shred into strips.
5. Cucumber peel and cut into cubes.
6. Mix in a salad bowl, celery, crab meat, avocado, carrots and cucumbers.There also add chopped fresh herbs and sour cream.All salt and pepper if desired.
7. Toss the salad and garnish with lemon and serve.
8. To put beauty in the remaining avocado salad container.
Crab salad with carrots and olives
• 16 pieces of frozen crab sticks;
• a carrot;
• 370 g canned corn;
• Four chicken eggs;
• bunch of fresh dill;
• 11 pieces of olives, pitted.
1. Fill the eggs with water and place over medium heat.Cook for 15 minutes, then fill them with cold water.
2. Clean the chicken egg from the shell and cut into cubes.
3. Boil the carrots until tender, cool it, peel and cut into cubes.
4. Clean the crab sticks of the protective film, thaw them and chop finely.
5. Olives put on the board and cut into rings.
6. Dill wash, shake off from the liquid and chop.
7. Open a bank with corn and reload the contents into a colander.Allow all water to drain.
8. All prepared ingredients are put in a bowl and mix.Then add salt and mayonnaise, all stir again and serve.
9. salad garnish integral olives and herbs before serving.
10. Crab salad with olives served with a side dish.
Crab salad with carrot in Korean and seaweed
• 190 g of crab sticks;
• 140 g Korean carrots;
• 340 grams of seaweed;
• 190 g pickled mushrooms;
• three eggs.
1. Eggs boil until tender, cool, peel and grate using a grater with large holes.
2. Rinse mushrooms, finely chop and fry lightly.
3. Korean carrots and sea cabbage chop into small strips.
4. Crab sticks clean the film and cut into strips.
5. Mix in capacity mushrooms with eggs, seaweed, crab sticks, carrots in Korean and mayonnaise.
6. salad is ready!Before serving, spread out his skeet and decorate with chopped lettuce.
Crab salad with carrots «Baltic»
• 210 g of crab sticks;
• 4 chicken eggs;
• two carrots;
• Two onions;
• 90 g of cheese.
1. Onions clean and finely chop.Fry ingredient in vegetable oil until tender.
2. Carrots wash, clean and cook as well as onions.
3. Boiled eggs cool, clean them from the shell and rub through a grater.
4. Thawed crab sticks cut into small squares.
5. Cheese grate using a grater with large holes.
6. Stir in the roasted vegetables salad bowl, cheese, mayonnaise, crab sticks and eggs.
7. Serve the salad, a little soak it.
8. To complement its garnish slices of tomatoes.
Crab puff salad with carrots
• five potatoes;
• Three carrots;
• Packing of crab sticks;
• five eggs.
1. Carrots and potatoes rinse, put in a saucepan and cover with water.There also lay eggs immediately.
2. Place the pot on the fire.Boil the eggs for 10 minutes, and the vegetables until they are fully cooked.Boiled eggs are put into cold water and cool.
3. Prepared vegetables put in a dish, and also let them cool down.
4. Carrots and potatoes grate on fine grater.
5. In separate egg yolk from the protein and rub them separately.
6. Crab Sticks thaw and chop.
7. The first layer on the flat plate lay out half the grated potatoes and smear mayonnaise.
8. Put the second layer of crab sticks.
9. The next layer of grated egg whites are to be spread with mayonnaise.
10. At proteins Put the remaining potatoes, followed by grated carrot.Lubricate all liberally with mayonnaise and sprinkle over top of egg yolks.
11. From above, if desired, garnish with sprigs of parsley or dill.
12. This layered salad is an unusual decoration of the festive table.For beauty on top of the salad make roses out of tomatoes.
Crab salad with fresh carrots and cucumber
• 310 g of crab sticks;
• a carrot;
• Two stalks of celery;
• one egg;
• Four medium cucumber;
• Bank of corn;
• two radish.
1. Thaw crab sticks, and then open the package.Remove the film and they chop arbitrarily.
2. Celery rinse under cold water and chop into small pieces.
3. Carrot Wash and clean the special peeler.Grate the vegetables with the help of a grater with large holes.
4. Using the same peelers remove skin from cucumber.Cut the vegetable randomly.
5. Boil the eggs in salted boiling water until tender.After cool it and cleanse it from the shell, finely chop.
6. Open not fully cover jars with corn and, holding it, drain all the water.
7. Cut the tops from radishes.Wash the vegetables and cut into thin slices.
8. Dill put in a colander and rinse.Wait until all the water is drained, and then finely chop the parsley.
9. All pre-chopped ingredients, place in a bowl and add salt and a few tablespoons of mayonnaise and stir.
10. Let the salad stand 15 minutes in the refrigerator and then decorating it with slices of lemon, serve.
11. Crab salad and fresh carrots good combined with baked fish dishes.
Crab puff salad with carrots and rice
• 185 g of crab sticks;
• part-time cup of rice;
• 110 g of cheese;
• five eggs;
• 20 green peas for decoration;
• four carrots.
1. Figure thoroughly wash and boil in salted water until tender.
2. Carrots wash with a brush and, together with the eggs and boil until tender.
3. Cool carrots and eggs, peel them and grate on medium grater in different plates.
4. Crab sticks cut into thin strips.
5. Cheese grate using a grater with large holes.
6. Take a plate and place the first layer of boiled rice.Saturate it with mayonnaise.
7. The next layer is the cheese with mayonnaise.
8. Place the third layer carrot with mayonnaise.
9. The fourth layer lay eggs, followed by crab sticks.Again, soak all the mayonnaise.
10. Decorate the top of the lettuce and green peas.
11. Serve in cold, along with some bread.
12. With this salad combines hearty meat and vegetable dishes.
Crab salad with carrots and salmon
• 80 g marinated salmon;
• 60 g potatoes;
• 80 g peeled canned crab;
• Half an avocado;
• 40g carrots;
• 80 g of sugar beet;
• Three boiled quail eggs;
• five anchovy fillets;
• spoonful of caviar.
1. Carrots, beets and potatoes are put to cook.Their willingness to periodically check with a fork.Once the potatoes and carrots are cooked, remove them, and beets leave to cook for another half hour.
2. Prepared vegetables cool and clean with a sharp vegetable knife from the skin.
3. Take one anchovy fillets and finely chop it.Mix the ingredients with the mayonnaise.
4. Peeled vegetables rub on a grater.
5. Remove the flesh from the avocado and cut into its pieces.
6. Each ingredient separately mix with mayonnaise.
7. The first layer in the form of a ring lay sliced salmon, avocado and on top of it.
8. Put the next layer of chopped crab, then carrots and potatoes.
9. On top lay beets.
10. Place the salad in the fridge to soak for half an hour.
11. Remove the dish from the refrigerator and place in the center of rings with anchovy cut in half quail eggs.
12. On each half of the egg lay caviar.
13. Serve one dish salad with slices of black bread.
Crab salad with carrots - Tricks and tips
• To add sharpness to the salad mix pepper or garlic.
• Keep the lettuce in the refrigerator no more than two days.
• For ease of lettuce put in it instead of mayonnaise sour cream.
• Salads are obtained even more interesting if they add fresh herbs.
• In salads, if desired, add shredded Chinese cabbage.
• To make the salad a spicy taste add the lemon juice.
• Vegetables all diced.If the layered salad, then polish the vegetables on a grater.
• Willingness to check the vegetables with a fork.
• If you wish to refill the salad just before serving.
• If you add in a salad green peas, the pre-boil it together with the bank.