Ceremonial and classic salad of crab sticks: two different cooking options

How to prepare a classic salad of crab sticks, almost everyone knows. After all, this dish is very hearty and tasty, but at the same time it is done quickly, easily and with the use of inexpensive and affordable ingredients.

Classic salad of crab sticks

Necessary food for the dish:

• Canned corn - 1 small pot;
• Eggs large chicken - 3 pieces;
• Crab sticks - 410 grams;
• Round rice - 1/3 of a glass;
• Medium fat content mayonnaise - 130 grams;
• Black pepper - 2 pinch;
• Bulb large - 1 piece;
• Korean cabbage - 100 grams.

Processing of ingredients:

A classic salad of crab sticks should begin to cook with the boiling of chicken eggs and round rice. After that, you need to take 400 grams of crab sticks, give them a thaw if they are frozen, and then chop into small cubes. Then you need to chop one large onion, Korean cabbage and chicken eggs, boiled hard.

Formation of the dish:

In order to prepare a classic salad of crab sticks, it is required to mix friable round rice, crab sticks, canned corn, chicken eggs, a chopped onion and Korean cabbage in one large bowl. Then all the ingredients must be sprinkled with black pepper and medium-fat mayonnaise.

Correct feed to the table

Salad of crab sticks classic should be served to the table in a common dish. This appetizer should be decorated with fresh chopped herbs, as well as a few boiled or pickled prawns.

Ceremonial salad with crab sticks

It is worth mentioning that in addition to the classic version of this dish, there is also a ceremonial one, which differs in that it includes additional, more aromatic ingredients.

Necessary products for the ceremonial salad:

• Crab sticks - 500 grams;
• Rice cereal round - half glass;
• Egg chicken average - 6 pieces;
• Canned corn - a jar;
• Champignons marinated in their own juice - 200 grams;
• Bulb large - 1 piece;
• Pickled cucumbers - 4 small pieces;
• Fresh parsley - 2 bunches;
• Mayonnaise fatty - 200 grams;
• Horseradish - according to personal desire;
• Extra salt - to taste;
• Pepper red or ground black - at your discretion.

Cooking process:

Rice groats and chicken eggs should be boiled, chilled, eggs chopped. You also need to chop 1 onion, marinated mushrooms and cucumbers, fresh parsley and crab sticks. All products must be put in a large bowl, and then sprinkle them with black ground or red pepper, canned corn, salt, horseradish and fat mayonnaise. Next, the ingredients should be mixed with a large spoon and transferred to a deep salad bowl. On top of the parade dish is recommended to decorate with parsley, as well as pickled mushrooms, which need to be cut along the legs.

It is worth noting that both the first and second versions of the salad are ideal for a festive table. However, the ceremonial dish is more hearty, fragrant and caloric.