Recipes for crab salads 6 times differently! Prepare a unique treat for your guests

Planning a party and looking for inspiration?

Then try our luxurious recipes for crab stick salads, which will make your heart beat.

Russian salad, Japanese with mango, light yogurt, but also pasta or rice.

Whichever you choose, you can’t go wrong!

Crab salad with cucumbers and tomatoes

This salad contains a lot of fresh ingredients and its taste is simply amazing! Surprisingly, it tastes great the next day, so if you are planning a party, prepare it the day before with a clear conscience.

Ingredients

• 450 g crab sticks, chopped/grated into small pieces
• 1 long cucumber, cut into small cubes
• 2 medium tomatoes, diced and drained of excess juice
• 1/4 cup chopped spring onions
• 3 cloves of garlic, pressed
• 1/2 cup mayonnaise or to taste

Method

1. Cut/grate the crab sticks into small pieces.
2. You can chop with a knife or use a food processor and pulse in batches.
3. Cut 2 medium sized tomatoes and squeeze out excess juice.
4. Cut the cucumber into cubes.
5. In a large bowl, combine the diced tomatoes, cucumber, shredded crab stick, and 1/4 cup chopped scallions.
6. In a small bowl, mix 1/2 cup mayonnaise and 3 crushed garlic cloves.
7. Add the dressing to the crab salad to taste.
8. If you like a juicier salad, you can add more mayonnaise.
9. Refrigerate until ready to serve.
10. Enjoy it!

A simple Russian crab stick salad

This luxurious salad with only 5 ingredients is full of protein, vitamins and delicious taste. In addition, it is perfectly suited as a holiday dish, because it is elegant, looks impressive, is affordable and you can prepare it in no time.

Ingredients

• 16 pieces of crab sticks
• 5 eggs, hard boiled
• 2 carrots, medium size, cooked
• 165 g of sweet corn in a can
• 100 g of mayonnaise
• optional: fresh parsley for garnish

Method

1. Wash the carrots and put them in a large pot full of water.
2. Bring to a boil and cook for about 10 minutes.
3. Add five eggs to the same pot and cook for another 10 minutes.
4. Use a fork to test if the carrots are soft.
5. Cool the eggs and carrots with cold water and drain.
6. Peel the eggs and set aside on a plate.
7. Then carefully peel the carrots.
8. Prepare a large enough bowl and cut the eggs, carrots and crab sticks into small pieces.
9. Add them to the bowl along with the rinsed and drained sweet corn.
10. Add mayonnaise and mix well.
11. Garnish with parsley.

Japanese Kani Salad

Try this quick and easy Kani salad recipe, which is incredibly refreshing with the sweet notes of ripe mango, which contrasts nicely with the slightly spicy taste of Japanese mayonnaise and the acidity, added by lemon.

Ingredients

• 145 g of crab sticks
• 1 medium carrot
• 2 medium cucumbers (or 1 larger)
• 1 piece of ripe mango
• ½ cup Japanese mayonnaise
• half a lemon
• salt
• grinded pepper

Method

1. Peel the carrots and cut off the ends.
2. Cut into 5 to 8 cm long julienne strips.
3. Do the same with the cucumber, but discard the core and seeds.
4. Crush the crab sticks by hand, pressing gently from end to end to loosen the strips, then separate each strip from the other.
5. Peel a ripe mango.
6. Cut the flesh into thin slices until you get to the pit.
7. Do the same on the other side of the stone.
8. Stack the slices on top of each other and cut into strips.
9. Add cucumber, carrot, crab sticks, mango and Japanese mayonnaise to a large bowl.
10. Pour the squeezed juice from half a lemon and mix.
11. Season with salt and pepper as needed and mix again until all ingredients are well combined.
12. Serve immediately or refrigerate until ready to serve.
13. Serve on a sheet of iceberg or romaine lettuce.

Yogurt salad from crab sticks

A fresh, quick and easy summer salad that is great for lunch, but also for a picnic. Serve it with fresh arugula.

Ingredients

• 225 g of crab sticks
• ½ cup Greek yogurt
• 2 tablespoons Light mayonnaise
• 1 tablespoon fresh lemon juice
• ¼ teaspoon dried garlic
• ¼ teaspoon dried onion
• salt and black pepper to taste
• 2 spring onions, finely chopped

Method

1. Cut the crab sticks into small pieces.
2. Add to bowl with all other ingredients and mix well.
3. Enjoy your meal!

Crab salad with rice

This perfect creamy crab stick and rice salad is easy to make and super filling. Perfect as a treat at your party.

Ingredients

• 190 g of rice
• 150 g of sweet corn
• 250 g crab sticks
• 85 grams of pickled cucumbers
• 200 g of mayonnaise
• 200 g of sour cream
• 3 eggs, boiled
• 1 small onion, optional
• 1 teaspoon of salt
• 1 teaspoon of pepper

Method

1. Start by boiling the rice and eggs hard.
2. Meanwhile, open a can of sweet corn and drain the juice.
3. Cut the crab sticks, pickles and onion into small pieces and place in a large serving bowl.
4. Add the cooked and cooled rice (rinse it under cold water) and the peeled eggs that you have either crushed with a spoon or finely chopped.
5. Mix everything with a wooden spoon.
6. Mix the mayonnaise, sour cream, salt and pepper in a small bowl and pour over the salad.
7. Mix until everything is combined.
8. Chill overnight in the fridge before serving.

Pasta salad with crab sticks

Fresh and full of flavor, this great cold pasta salad with vegetables and crab sticks is the perfect summer side dish for a barbecue.

Ingredients

• 500 g of mussel pasta
• 400 g crab sticks
• 1/2 cup frozen peas, thawed
• 1/2 cup red onion, peeled and chopped
• 1/2 cup chopped celery stalks
• 1/2 cup red bell pepper, chopped
• 3/4 cup mayonnaise
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• salt and pepper to taste
• fresh chives, chopped, for garnish

Method

1. Bring water to a boil in a large pot and add salt.
2. Cook the pasta according to the instructions on the package until al dente.
3. Drain the pasta and rinse under cold water.
4. In a large bowl, add the cooked pasta, crab sticks, peas, onion, celery stalks, paprika, mayonnaise and dill.
5. Stir gently to combine.
6. Taste and add salt and pepper to taste.
7. Before serving, cover the bowl with plastic wrap and let it cool for at least 1 hour in the refrigerator.
8. Uncover the bowl and serve cold with fresh chives as a garnish.

And how did the salads turn out for you? Write to us in the comments!