Salads with crab sticks and pineapple

A collection of salad recipes with crab sticks and pineapple with step-by-step photos and instructions. Our crab salads with pineapple are not only delicious, but also quickly digestible! Be sure to try!

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Salad recipes with crab sticks and pineapple

Ingredients

Crab sticks – 350 g

Russian cheese – 250 g

Boiled eggs – 3 pcs.

Canned pineapple (pieces) – 250 g

Mayonnaise – approximately 300 g

Garlic – 4 cloves

Salt, pepper, herbs - to taste

Ingredients

Beijing cabbage – 300 gr;

Crab sticks – 150 g;

Apple – 100 g (1 pc.);

Canned pineapple – 100 gr;

Canned corn – 100 g;

Ground black pepper - to taste.

Ingredients

Crab sticks – 150 g

Chicken egg – 2 pcs.

Hard cheese – 50 g

Pitted olives – 10-15 pcs.

Salt - optional

Pepper, h.m. - taste

Ingredients

Butter – 20 g

Canned corn – 150 g

Canned pineapples – 200 g

Crab sticks – 150 g

Lemon juice – 20 ml

Salt, dark pepper - to taste

Ingredients

Iceberg lettuce – 0.5 pcs.

Crab sticks – 100 g

Neutral-tasting oil – 1 tsp.

Parsley – 1 sprig

Ingredients

Fresh pineapple – 100 g

Crab sticks – 5-6 pcs.

Fresh cucumber – 1 pc.

Chicken egg – 2 pcs.

Mayonnaise – 1.5 tbsp.

Spices - optional

Fresh herbs - 2-3 sprigs

Ingredients

Reddish sweet pepper – 0.5 pcs.

Crab sticks – 100 g

Vegetable oil – 1 tbsp.

Chili pepper - to taste

Ingredients

Crab sticks – 120 g

Smoked sausage – 100 g

Canned pineapples – 100 g

Garlic – 1 clove

Mayonnaise - to taste

Salt, pepper - to taste

Ingredients

Crab sticks – 5-6 pcs.

Fresh cucumber – 1 pc.

Chicken meat – 150 g

Mayonnaise – 1.5 tbsp.

Spices – 2 pinches

Dill – 3-4 sprigs

Ingredients

Fresh pineapple – 150 g

Fresh cucumber – 1 pc.

Crab sticks – 5 pcs.

Hard cheese – 100 g

Mayonnaise – 1.5 tbsp.

Spices - to taste

Fresh herbs - 3-4 sprigs

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Crab sticks and pineapples - a selection of regular and festive salads

Would it seem like incomparable products? But a salad with pineapple and crab sticks has room to exist, and several salad options can be prepared based on these two ingredients. Some of them will be daily, and some can even be placed on a ceremonial table. Let's now look at a selection of recipes with photos.

Layered pineapple and crab stick salad

Ingredients:

canned pineapple – 0.5 cans;
crab sticks – 6-8 pcs;
eggs – 2 pcs;
cheese – 100g;
mayonnaise;
salt.

How to prepare such a salad

Boil the eggs hard and cool in advance. Then finely chop and place in a bowl. Grate the cheese on a small grater and pour it into a bowl, leaving about 3 tablespoons for sprinkling on top. Salt and season with mayonnaise.
Chop the sticks finely.
Because the salad is layered, it is better to use a form to assemble it - a ring or, as in the photo below, a square one. Place it on a flat plate of suitable size and add a third of the egg-cheese mixture. Level the spoons and compact slightly.
Place chopsticks on top.
On their pineapple chunks.
And again we repeat all the layers. We finish with eggs and cheese.
At the end, sprinkle with the reserved cheese and decorate with sprigs of fresh parsley or dill. I added some more walnut pieces.

Salad with canned pineapples, crab sticks, corn and fresh cucumber

What do we need:

pineapple in a jar – 300g;
crab. sticks – 300g;
fresh cucumber – 300g;
corn in a jar – 280g;
eggs – 3 pcs;
onion – 0.5 pcs;
vinegar 3-6% - 1 tbsp;
mayonnaise;
salt - to taste.

Manufacturing process

Let's start with the onion. We need it pickled. Therefore, we clean it and chop it finely. Place in a bowl, add a pinch of sugar and vinegar. Set aside to marinate for now.
Cut the hard-boiled eggs into cubes.
Drain the liquid from the pineapples and cut into small pieces, even if they are not rings, still smaller, about 1 centimeter.
We cut off the “butts” of the cucumbers. If the skin is rough, then cut it thinly. Then we cut it in half lengthwise and take out the middle with the seeds with a teaspoon and only later cut it into cubes. This way our salad remains juicy, but will not be liquid.
We unroll the sticks and cut them literally the same way as pineapple and cucumber.
We put all the ingredients prepared in this way into a salad bowl, add corn, onion (remove it from the marinade), salt to taste and season with mayonnaise.
Before serving, it is better to keep in the refrigerator for 15 minutes.

Salad with crab meat, pineapple, avocado and chicken

List of goods:

pineapples - 1 can;
avocado – 1 piece;
crab meat – 150g;
chicken breast fillet – 150g;
tomato – 1-2 pcs;
bell pepper – 1 piece;
salt;
dill - several sprigs;
mayonnaise.

Let's prepare our salad

Boil the chicken in salted water until cooked and let cool completely.
Cut the avocado in half, remove the pit and remove the skin.
We cut the tomatoes in half “along the equator”, take out the middle with the seeds with a teaspoon, leaving only the pulp. The number of tomatoes depends on their size.
Drain the juice from the pineapples.
We cut off the walls of the bell pepper, leaving the internal partitions and the tail with the “butt”.
Cut all the prepared ingredients, plus crab meat into small pieces and place in a bowl.
We cut off the stems of the dill and finely chop the branches with a knife.
Place dill and mayonnaise in a bowl. Mix our salad and it's ready. You can usually serve it in a salad bowl, or you can serve it in tartlets.

Salad "Cleopatra"

Ingredients:

crab sticks – 4-5 pcs;
pitted olives – 100g;
pickled mushrooms – 200g;
pineapple – 100g;
onion – 1 small onion;
vinegar 3-6% - 1 tbsp;
sugar – 0.5 tsp;
mayonnaise.

How to cook Cleopatra

Peel the onion and cut into thin half rings. Place in a small bowl, add sugar and vinegar. We marinate while we prepare other foods.
Cut the sticks crosswise into slices.
Remove the mushrooms from the brine and rinse in a strainer under running water. Cut into strips.
Cut the pineapple into cubes.
Cut the olives in half or, if large, into three parts.
Combine all products in a bowl. Add pickled onions and mayonnaise.

Salad "Chrysanthemum"

What you need for the salad:

crab sticks – 1 package;
hard cheese – 100g;
eggs – 2 pcs;
pineapple – 3-4 rings;
garlic – 1-2 cloves;
salt - to taste;
mayonnaise;
green lettuce leaves or parsley sprigs.

How to cook it

Grate the hard-boiled and cooled eggs on a large grater into a bowl.
Three cheeses in the same place, but on a small grater.
Pass the garlic through a press and add to the eggs and cheese.
We chop the pineapple very finely, we try to cut it as finely as possible. Place in the same bowl. Add mayonnaise, salt to your taste and mix. We get a tender mass with small pieces of pineapple in it.
If desired, you can add finely chopped herbs.
Unlike all previous recipes, we will not cut the sticks here. Instead, let’s carefully unwind them.
Place 1 spoon of lettuce on each unrolled stick. Smear it, and then roll the tube again.
We cut each tube into 3 parts diagonally. Place green salad or parsley on a flat plate, and place pieces of stuffed sticks on a plate. Before serving, keep in the refrigerator for half an hour.

These are the various salads we came up with, which contain two main ingredients.

Salad creator: infigirl

Try it, experiment. Bon appetit!

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Salad with crab sticks and pineapple

An unusual combination of products creates a new, unique taste. Therefore, you can not hesitate - a recipe for a salad with crab sticks, pineapples and corn will help you vary the festive menu and make it more exciting.

The salad contains crab sticks, canned pineapple, boiled eggs, corn and hard cheese. Dressed with mayonnaise with the addition of garlic and dark ground pepper.

It is through the addition of canned pineapple that the salad acquires a special taste; it is very juicy, tender, and sweetish. The cheese adds a creamy note, and the garlic adds incredible piquancy and heat.

Ingredients

crab sticks – 200 g
boiled eggs – 2 pcs.
canned pineapple – 4-5 rings
hard cheese – 100 g
canned corn – 150 g
garlic – 1-2 teeth.
dark ground pepper - 1-2 chips.
salt - to taste
mayonnaise – 2-3 tbsp. l.

Manufacturing

Crab sticks must be defrosted at room temperature or on the refrigerator shelf in advance. We release them from the packaging, and then cut them into small cubes. You can also use crab meat (imitation surimi) for this salad.

We strain the canned pineapple rings from the sweet syrup and then cut it into careful cubes. If you use ready-made pieces, then still chop them a little - usually they are a bit large in the tenderloin.

Salad with pineapple and crab sticks

Sunday, September 13, 2015

A tasty, juicy, fresh and appetizing salad can be prepared from completely accessible products. Sweet canned pineapple will give this cool dish a special taste. It’s also prepared quite quickly, the main thing is to have the right ingredients on hand.

I brought the recipe for this simple and delicious salad from the sanatorium. We liked it so much that I decided to definitely repeat it. Only instead of the freshest cucumber there was white cabbage in the composition, but at the time of production, as luck would have it, I ran out of it.

Nevertheless, it also turned out to be a very tasty and juicy salad. You can also experiment with cabbage and cucumber and choose which option you like best. Use homemade mayonnaise as a dressing - the website has a wide range of recipes for this cool sauce.

Ingredients:

Making a dish step by step:

The recipe for this simple and delicious salad includes the following ingredients: crab sticks, fresh cucumber, canned corn and pineapples, chicken eggs, and mayonnaise. I highly recommend preparing it at home - for example, Provencal.

First, let the chicken eggs boil - after boiling for 9-10 minutes. Then under cool running water to cool down faster. Strain the canned pineapples from the syrup and cut into pieces if you have pucks.

Wash the fresh cucumbers, dry them and cut them into small cubes. If the skin is rough, cut it off.

We remove the cooled crab sticks from the packaging and also cut them into small cubes. You can take crab meat (not real, of course) - it’s the same thing. Well, if yours is true, I envy you.

We peel the boiled eggs and also finely chop them. I have this comfortable little thing for this purpose.

Combine all ingredients in a large bowl. We also put canned corn there (I have one regular jar), having previously drained the liquid.

Mix everything and season with mayonnaise. You can create a sauce: half sour cream and mayonnaise - also very tasty.

This salad can be served immediately or allowed to cool slightly in the refrigerator, about 10-15 minutes.

If desired, you can decorate the salad with pineapples and crab sticks as your imagination allows. Try it, it's very tasty!