Salads from crab meat for holidays and weekdays

Tender crab meat is perfectly combined with many products that are traditionally used for salads. This gives room for the use of imagination. The only thing with which such seafood is not necessary to mix - homemade pickles. These arthropods "love" the company of fresh vegetables. So combine them with cucumber, avocado, cabbage, lettuce leaves. Of canned products, they are suitable for corn, olives, peas. For the holidays, salads are served from crab meat, and on everyday days the expensive ingredient can be replaced with surimi.

In the Mediterranean countries, seafood is a basic element of many dishes. They are prepared with Spanish paella, Italian risotto and pasta, provencal soup and, of course, salads. From meat of crabs you get delicious snacks - tapas.

Consider the simplest Spanish recipe. Four tiger shrimps should be peeled and finely chopped. Two more fry in olive oil whole. A hundred grams of crab meat to grind, mix with chopped prawns and spices to taste. Season with a spoon-two yoghurt sauce. Half avocado cut finely, mix with a small amount of acute Tabasco. On a beautiful dish to lay out pieces of orange, on top to place the shrimp-crab mass. Cover with a mixture of avocado and Tabasco. Garnish with olives without seeds, half of cherry tomatoes and whole shrimps. Top with Parmesan.

In the American kitchen, seafood is also in honor. Salad of crab meat classic is prepared with the addition of dairy corn. First, hard-boiled 4 eggs. Cool, chop, finely chop them together with 200 g of crab meat. Add the squeezed can of corn and 100 g of olives without pits. Season salad with salt and black pepper. A quarter of a head of cabbage is shredded with straw, kneaded and mixed with the rest of the ingredients. Add the mayonnaise.

Italian salad with crab meat is very fragrant thanks to tarragon leaves. In the bowl of the mixer pour the yolk, spoonful of white wine vinegar and water, rash a pinch of black pepper and salt. Start whisking at medium speed. Without turning off the mixer, pour a thin trickle of three tablespoons of olive oil. This is a refueling. The salad itself is prepared this way. We cut the tarragon leaves and a few green onion feathers. Mix with crushed canned crab (250 g). Sprinkle with egg sauce. Serve as follows: on the leaves of romaine lettuce we put a circle of a large tomato (sort "bull heart"), and on it - lettuce is a hill.

Salads from the meat of crabs are also found in Russian cuisine. We cook hard-boiled four eggs. Finely cut them together with 200 g of crab meat. We clean the three apples, remove the fruit boxes, cut them into strips. Mix all the ingredients, sprinkle with juice from half a lemon. Solim to taste, you can add a little black pepper and herbs. We fill with mayonnaise. You can decorate the dish with beads of red caviar.

Vintage salads from crab meat can be combined with both exotic fruits (the same avocado) and a banal cucumber. Try this recipe. We cover the kremanki with lettuce leaves. A small onion is cleaned and cut very finely, like three hard-boiled eggs. 450 g of canned crab meat is broken into pieces. Mix all the ingredients, season with mayonnaise. We spread mass on kremankam on salad leaves. Medium cucumber (or avocado) cut into thin brusochki. We decorate them with our delicious salad.