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!

Sort recipes by .

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

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

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 it cool one hundred percent.
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.

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!

Salad with canned pineapple and crab sticks

One of the most necessary dishes for a festive table is a salad with pineapples and crab sticks. A beautiful combination of ingredients, low calorie content, unique taste - all this makes crab salad with pineapple one of the most favorite treats for both ladies and guys. Prepare this gastronomic masterpiece one day and its recipe will forever be included in your cookbook.

Salad – pineapple, crab sticks, cheese

This salad is prepared very quickly, due to the fact that the products actually do not require heat treatment. The combination of different tastes will cause a storm of ecstasy on the part of the guests.

On our website you can find other recipes, such as crab without corn or a new version of salad with crab meat.

Ingredients (consumption for 4 servings):

Packaging of crab sticks – 230 g;
Pickled pineapples, in a jar – 120 g;
Sweet corn – 160 g;
Hard cheese – 110 g;
Large chicken egg - 4 pieces;
Mayonnaise – 75 ml.

Prepare the salad - crab sticks, cheese, eggs, pineapple:

Crab sticks must be thawed, then cut into small pieces.
Remove the pineapple rings from the jar and cut into cubes.
Grate the cheese on a grater with large holes.
Place the corn in a colander and wait until the liquid drains.
Chicken eggs must be boiled until the yolk is firm, cool, peel and chop finely.
In a deep bowl, mix the products, season with mayonnaise, mix well.

Crab salad with pineapple

As surprising as it may sound, sweet and ripe pineapples make a wonderful combination with spicy and fragrant garlic. The appetizer is perfect for a formal table, as an appetizer for alcohol.

Ingredients required for this recipe (serves 4):

Spicy cheese - 140 g;
Crab meat - 220 g;
1 pineapple;
2 large cloves of garlic;
Mayonnaise - 65 ml;
Juice of half 1 lemon.

Crab salad with pineapple - recipe:

Chop the crab meat into cubes.
Cut the pineapple in half and carefully remove the pulp without damaging the skin. Cut into pieces.
You can take any type of cheese, the main thing is that the taste of the product is not bland, creamy, but slightly special and salty. Grind using a grater.
In a bowl, mix crab meat, pineapples, cheese, add salt to the consistency.
Squeeze the juice of half a lemon into the mayonnaise and stir. Season the food with the resulting sauce.
Place the salad in the prepared pineapple boat and serve to guests.

Pineapple and crab sticks salad

Often, rice is added to a salad based on crab meat, which makes the dish satisfying and at the same time tender. With the addition of this product, the dish can act as a real dinner, and not just an appetizer for a gala table.

Products needed to make snacks:

Canned corn – 160 g;
Raw rice - 60 g;
Pickled pineapples – 170 g;
Crab meat – 180 g;
Salt – 12 g;
Mayonnaise – 45 ml.

Crab sticks and pineapple salad:

Wash the rice and boil until tender in salted water. Then drain in a colander and rinse with warm water.
Remove the crab meat from the package, then cut into medium pieces.
Remove the pineapples from the jar and chop into cubes.
Place the corn in a colander and wait until the marinade drains.
Mix in a plate: rice, crab meat, pineapples, corn, add a little salt, season with mayonnaise and mix.

Salad with pineapple and crab sticks

The products needed to make this dish are available and are practically always in the hostess’s refrigerator.

Products required to prepare this dish:

White cabbage – 190 g;
Crab meat – 220 g;
Canned sweet corn – 130 g;
Chicken eggs – 4 pieces;
Pineapple – 140 g;
Mayonnaise – 60 ml.

Salad with crab meat and pineapple:

Boil the eggs hard-boiled, add cool water, when cool, peel and chop.
Chop the crab meat into cubes.
Cut the pineapple into small pieces; you can use the freshest fruit or pickled one.
Chop the white cabbage into thin strips, then mash the mass with your hands along with salt.
Place the corn in a colander and wait until the excess liquid drains.
Combine all products in a salad bowl, add mayonnaise and mix.

Salad with crab sticks and pineapple

Crabs with mushrooms are a rather rare combination, but they do occur in cooking. But add sweet, juicy pineapples to the composition, and the taste is simply explosive.

Ingredients required to prepare the salad:

Pickled pineapple – 140 g;
Corn - 150 g;
Fresh champignons – 160 g;
Crab meat sticks – 210 g;
Onion – 80 g;
Mayonnaise – 55 ml;
Salt – 15 g;
Greens for decoration – 15 g;
Vegetable oil – 25 ml.

Salad with crab sticks and pineapples - recipe:

Wash the mushrooms in water, remove the cap from the top film, cut into pieces and fry in oil for 8 minutes. At the end add a little salt.
Cut the pineapples into small pieces.
Cut crab sticks into cubes.
Peel the onion and finely chop.
Place the corn in a colander and wait until the excess marinade drains.
Rinse and chop the greens.
Mix all ingredients in a bowl, season with mayonnaise and serve.

Crab sticks salad with pineapple is a fairly common dish that has a huge number of varieties. The taste of the snack can be adjusted according to your preferences by adding various products or removing ingredients. Crab salad with pineapples is balanced in composition and can be completely consumed as an independent snack.

Our creators have collected other recipes for everyone’s favorite crab, for example: crab sticks without rice, an unusual salad with avocado and crab with sausage.