Seaweed, or kelp, very often began to be found on our tables, because it is very tasty, and there are many benefits in it. It can be consumed as a separate dish, simply seasoned with vegetable oil, or used as an ingredient in more complex salads.

The calorie content of the seaweed itself is quite low, and its main advantage is that it contains a large amount of iodine.

Salad with seaweed and crab sticks

To make a simple canned seaweed salad, you need the following ingredients

Ingredients:

• Carrots (fresh, grated for Korean carrots) - 100 grams,
• Canned seaweed - 1 can (200 grams),
• Crab sticks - 100 grams,
• Canned corn - 1 can (without liquid),
• Salt and black pepper to taste
• Seasoning for Korean carrots (dry) - ½ tsp,
• Mayonnaise (preferably homemade) - 4 tbsp. spoons.

Cooking process:

To begin with, we will peel fresh carrots, grate them for a salad on a Korean carrot grater. Now you need to add salt, black ground pepper, seasoning for Korean carrots to the grated carrots, for piquancy, you can add a little citric acid or lemon juice, and maybe vinegar, if desired. Rub the carrots lightly with your hands.

Remove the canned seaweed from the jar and drain off the excess liquid. If the cabbage is too long, I recommend cutting it into smaller pieces with kitchen scissors. If you have purchased dry kelp, then first you need to boil it with boiling water, leave it for a few minutes, boil it for literally five minutes if you wish, then rinse it thoroughly in a large amount of liquid, dry it thoroughly, and then use it as needed.

I believe that it is in dry seaweed that there are more benefits, but I only had a jar of canned food at hand, so let's follow.

Thawed or chilled crab sticks should be cut into small pieces, but should not be too small, they should be noticeable in the salad.

Next, you need to drain the liquid from the canned corn and send the corn to a common bowl with the prepared ingredients.

We mix all the ingredients in a deep cup, then add the mayonnaise and mix everything again.

You can use homemade mayonnaise, which is much tastier and healthier than store-bought versions.

From an unremarkable seaweed, you will get a quite beautiful salad with bright interspersed with crab sticks and carrot strips.

This salad can be called "everyday" and is prepared for every day. But if you diversify it with some other interesting ingredient, for example, a seafood cocktail, then it will sparkle with new tastes and can become festive. You decide, most importantly, include healthy cabbage in your diet, and then you will have much less health problems.

Slavyana prepared a salad of crab sticks with seaweed and carrots.

Enjoy your meal! Prepare delicious and healthy meals with good recipes site!

I propose to cook delicious, juicy seaweed salad with corn and crab sticks... This dish will look great on your table. Lovers of seaweed, I think, will appreciate it. From this amount of ingredients, two servings of a salad, as in the photo, come out.

Ingredients

To prepare seaweed salad with corn and crab sticks you will need:
seaweed (pickled) - 500 g;
canned corn - 1 can;
crab sticks - 7-8 pcs.;
fresh cucumber - 1-2 pcs.;
eggs - 1 chicken or 2 quail;
mayonnaise - 2-3 tbsp. l .;
parsley for decoration.

Cooking steps

Seaweed, if long, cut into small strips, then put in a colander to drain excess liquid. Hard-boiled eggs (boil chicken eggs for 7 minutes from the moment of boiling, and quail eggs - 5 minutes), then cool, peel and cut into slices (quail can be cut into 2-4 pieces).

Cut the crab sticks slightly obliquely, the cucumber into thin cubes.

Put slices of eggs on top of the salad, a couple of tablespoons of mayonnaise (I have homemade mayonnaise), garnish with parsley leaves and a cucumber rose. Serve a juicy, delicious seaweed salad with corn and crab sticks immediately, but you can mix it after serving.

Important! Laminaria is scientifically called "kelp". So, you should not be intimidated by such an exotic name on a familiar pack with a familiar product inside. Do you know, ?

There is nothing easier than seaweed with crab sticks and egg. Even a novice cook can handle this. But this salad has its own important advantages, which should be definitely mentioned. It turns out to be nutritious, beautiful in appearance and very tasty. Even seaweed loses its unpleasant flavor notes and transforms from its "neighbors" products.

Options for salad with seaweed and crab sticks

With carrots and onions

This seaweed salad with crab sticks and eggs and carrots is extremely easy to prepare. Despite the fact that a few more are added to the usual ingredients of the dish, they are simple and understandable for every housewife.

What do you need:

• 400 grams of pickled seaweed;
• Two chicken eggs;
• 230 grams of crab sticks (or crab meat);
• 100 grams of onions and carrots;
• Mayonnaise;

The cabbage will need to be rinsed and finely chopped if it is too long. It is convenient to do this using regular kitchen scissors. Boil the eggs until cooked and cut into medium cubes. Also cut up the crab sticks.

Peel and grate the carrots. If you are not very fond of the sweet taste of fresh carrots, then the vegetable can be boiled first, and then peeled and grated. Pour boiling water over the onion for 10 minutes so that it does not give the salad a strong bitterness. Then cut into thin rings. Mix everything and season with mayonnaise. Fast and tasty, and most importantly - nutritious and affordable.

With corn

Many have heard about the benefits of seaweed. We have even written about this in this article. But, the other ingredients in the salad should also be beneficial. Therefore, we add corn to traditional products in this recipe. Try what kind of seaweed salad with crab sticks and egg, corn you get.

What do you need:

• 350 grams of pickled seaweed;
• Five hard-boiled chicken eggs;
• Bank of canned corn;
• 200 grams of crab sticks or crab meat;
• Onion, mayonnaise;

Cut the cabbage, if the manufacturer has not already done it for you. Cut onions and eggs into small cubes. Cut the crab sticks into circles, then they will look especially beautiful in the salad. It remains to free the corn from the liquid and add to the rest of the ingredients. Mix everything, season with mayonnaise.

With fresh cucumber

Many people love seaweed salad with crab sticks and egg and cucumber. Fresh cucumber gives this dish a spring lightness and tenderness. Also, cucumber, due to its smell, neutralizes not everyone the pleasant smell of the main ingredient in the dish - seaweed.

What do you need:

• 350 grams of seaweed;
• 250 grams of crab sticks;
• Three hard boiled eggs;
• Two large fresh cucumbers;
• Onion and mayonnaise;

We recommend pouring boiling water over the onion. This will slightly reduce its harsh taste, which will only benefit. Rinse the cabbage in water and chop finely. Peel the cucumber and grate on a coarse grater (you can just cut it into large cubes). Chop the onion after it has soaked in boiling water for a while. Cut the crab sticks into circles, and the egg can be coarsely chopped or grated on a coarse grater. Season with mayonnaise and serve immediately.

Now you know what else you can cook a seaweed salad with crab sticks and an egg. Add new ingredients, make your food even healthier, or simply change the flavor you used to.

Any variation of salad with seaweed and crab sticks is kneaded as easily and quickly as possible. Most of its ingredients do not require boiling, roasting, or other preparation. You just need to mix them together, add the dressing and you can enjoy the interesting taste of the resulting snack.

The composition of the components:

• seaweed - 300 - 330 g;
• boiled large eggs - 4 - 5 pcs.;
• juicy crab sticks - 300 - 330 g;
• onion head;
• salty mayonnaise sauce.

We cook sequentially:

1. In the first step, shorten the pickled cabbage. It is more convenient to do this using culinary scissors.
2. Cool eggs, peel. Next, grind the product at random. You can use a knife or grater for this.
3. Chop the white onion very finely.
4. Cut the fish sticks into medium slices of approximately the same size.

Mix the seaweed, crab sticks, eggs and other ingredients in a common bowl. Season with salty sauce.

With corn

Products composition:

• canned corn grains - 6 - 7 dessert spoons;
• defrosted crab sticks - 100 - 150 g;
• seaweed (canned food) - 1 tbsp.;
• salad red / yellow pepper - ½ pcs.;
• strong fresh cucumber - 1 pc .;
• salted olive oil - for dressing.

We cook sequentially:

1. If pickled cabbage from a jar is very salty, rinse it with running water. Next, you can trim the product with culinary scissors to make it more convenient to eat in a salad.
2. Squeeze the corn kernels from the liquid. Cut the cucumber into large cubes.
3. Chop the salad peppers coarsely. The main thing is to pre-cut the stalk from the vegetable and remove all the seeds from the inside.
4. Cut the defrosted sticks into medium pieces.
5. Send everything to a common dish.

Pour salted butter over the prepared salad. Any other sauce can be used if desired.

Cooking with peas

The composition of the components:

• juicy crab meat - 200 - 250 g;
• peas (pickled, green) - 1 small jar;
• mayonnaise sauce and salt to taste.

We cook sequentially:

1. Cut the cabbage shortly with scissors.
2. Chop the crab meat at random. The larger the pieces are, the brighter the taste of the product will be in the salad.
3. Drain the liquid from the peas.

Combine the products stated in the recipe. Salt them to taste and season with mayonnaise sauce.

Puff salad with seaweed and crab sticks

The composition of the components:

• pickled seaweed - 200 - 230 g;
• crab sticks - 300 - 330 g;
• Korean carrots - 100 g;
• boiled eggs - 3 - 4 pcs.;
• dry long rice - 50 g;
• salted mayonnaise sauce.

We cook sequentially:

1. Boil the cereal until tender. The rice should be soft, but not mushy.
2. Lay the finished cereal in the first layer on a plate, coat with sauce.
3. Squeeze canned food from excess marinade. Shorten ingredient straws if desired.
4. Put the seaweed on top of the rice.
5. Then arrange the large pieces of crab sticks. Spread the sauce over everything again.
6. Add prepared Korean carrots and grated eggs last. These layers are flavored with sauce to taste. It is better to leave eggs without it, so that the upper part of the snack is "fluffy" and airy.

The ready-made puff salad must be sent cool to brew.

With the addition of squid

Products composition:

• boiled eggs - 4 - 5 pcs.;
• marinated seaweed - 300 - 350 g;
• salty mayonnaise sauce;
• squid - 250 - 300 g;
• crab sticks - 200 - 230 g.

We cook sequentially:

1. Peel the carcass of seafood from all that is superfluous. Dip the squid meat in boiling water for 3 minutes. Cool the product and cut into medium strips.
2. Peel the crab sticks from films. Chop into thin long pieces.
3. Cool eggs. Grind them with a grater with the most voluminous divisions.
4. Squeeze the cabbage out of excess moisture. If desired, cut it so that it is more convenient to eat it in a ready-made salad.

Combine everything in a common container. Drizzle with salted sauce and mix well.

How to cook with green peas

The composition of the components:

• seaweed - 300 - 350 g;
• fillet of white fish - 250 - 270 g;
• crab sticks - 1 pack;
• frozen green peas - 1 tbsp.;
• boiled eggs - 4 pcs.;
• mayonnaise sauce with salt - to taste.

We cook sequentially:

1. For a snack, cabbage from cans, which are sold in any supermarket, is well suited. The salad is not salty and does not need pre-rinsing.
2. Send pitted white fish fillets into salted water and boil. Cool the finished product and disassemble it directly with your hands into small pieces. Even budget pollock can be used for such a recipe.
3. Put green peas directly in frozen form in boiling water (in a separate saucepan). Cook for 3 - 4 minutes, then immediately pour over with boiling water. This is necessary to preserve its bright, appetizing color.
4. Chop the crab sticks into pieces. Also grind the cooled eggs.
5. Mix everything in a common bowl.

Season the finished appetizer with salted mayonnaise sauce.