Red Sea salad with crab sticks. Recipe with photo

Red Sea salad recipe with photos

To my great joy, this salad combines both light and satisfying components, but at the same time amazingly combined in taste. Is it possible to surprise someone with a combination of crab sticks and cheese? I think not anymore, given the huge number of salads with their participation, and various appetizers like crab rolls with cheese and Raffaello snack bars with crab shavings. So one winning option with us is crab and cheese. And then come tomatoes and sweet bell peppers. These two vegetables are simply made for each other.

And what can happen in the end if you combine all this? That's right - a very tasty Red Sea salad.

To prepare the salad you will need:

chilled crab sticks - 200-250 grams (one package),
hard cheese of your favorite variety - 100-150 grams,
ripe fleshy tomatoes - 2-3 pieces (depending on size),
red bell pepper - 1-2 pieces,
mayonnaise - 3-4 tablespoons,
garlic if desired, salt, pepper.

If desired, you can subtract or add some ingredients if you really like their taste. But I made certain conclusions for myself that cheese and bell peppers have the brightest taste and it is with their quantity that you can take some liberties. Do not use cheese with too strong a taste for salad; the classic mild taste of such varieties as “Russian”, “Gollandsky”, “Gouda”, “Smetankovy” and the like is more suitable. Then the salad will turn out very tender.

Also be careful with crab sticks. In the Red Sea salad they play almost the leading role and their taste must match. Do not skimp on crab sticks; take packaging from a trusted manufacturer and under no circumstances should they be frozen.

For my first experiment, I bought expensive crab sticks with the addition of real crab meat from VICI and my guests then asked for a long time where I got such delicious ones, because the salad turned out amazing. But next time it turned out very tasty with simple crab sticks.

Preparation:

For me, what makes the Red Sea salad just perfect for sudden feasts is the fact that it is prepared in a matter of minutes and none of its components need to be boiled, fried or otherwise processed. I took everything out of the refrigerator, cut it, mixed it and served it on the table. The dream of any busy housewife.

1. Cut the crab sticks into thin strips. Given their shape, the easiest way to do this is to cut the stick into three parts, and then each piece into a strip. This way the pieces won’t be too big, and the whole salad will have harmony in the form of uniform cutting.

2. To prevent the salad from turning out too watery, you need to rid the tomatoes of their juicy center. This is done very simply. Cut the tomato into quarters and then remove the core from each segment, leaving only the fleshy red pulp near the skin. Then cut each “slice” crosswise into thin strips. In my experience, plum tomatoes work much better in this salad due to the fact that they have a smaller center and more pulp. Although the round ones turned out to be good.

3. Red bell pepper must be cut in approximately the same way. Be sure to remove the seeds from it. If you are using two small peppers, cut each one lengthwise into four pieces, and cut each slice crosswise, just like tomatoes. If you are using one large pepper, cut it initially into six pieces. Is it worth mentioning that the more ripe and sweet the pepper, the tastier the salad will be. And it is the red color that will be our main trump card, because we have a Red Sea salad, not a Traffic Light. Green or yellow peppers will differ not only in color, but also in taste.

4. Grate the salad cheese on a coarse grater. This will be the only ingredient that deviates slightly from cutting standards, but this can be forgiven due to its bright taste and softness. If desired, you can cut the cheese into strips, it will just take a little longer. The main thing is that they are not too large. Take the size of crab stick sticks as a standard.

5. Lastly, finely chop the garlic or squeeze it through a garlic press. But I once read somewhere that chopped garlic retains its juices and taste better, which are then transferred to the dish, than the one that was crushed or grated. Since then I prefer to cut it with a knife.

6. Mix all the ingredients of the Red Sea salad in a large bowl, add salt and pepper to taste and season with mayonnaise. Mix well and you can serve.

Bon appetit!

Red Sea salad with crab sticks and boiled egg

It turned out that such a recipe also exists and is very popular among chefs. I believe that it has the right to life, even though the red color in it is diminishing a little.

What is the secret of this option? Everything is very simple - instead of red bell pepper, hard-boiled eggs are placed in the salad. This, of course, changes the taste. But this may be suitable when there is no pepper on hand or one of your guests and family does not like it.

If you want to surprise your guests and cook something new instead of already boring dishes, then try making the Red Sea salad with crab sticks.

Despite such an unusual name, the dish is prepared from very simple ingredients and does not require much time.

Required Products:

three spoons of mayonnaise;
two cloves of garlic;
0.2 kg crab sticks;
0.1 kg cheese;
spices to taste;
one sweet pepper.

Cooking process:

Cut off the top of the pepper, remove the seeds, wash thoroughly and cut into thin slices.
Crab sticks must be defrosted, just like peppers, we turn them into strips.
We cut the cheese into squares and then into sticks.
We put everything that we have prepared in a beautiful dish, mix it with garlic, which must be chopped in a convenient way, mayonnaise, and sprinkle with any seasonings to your taste.

With added tomato

The Red Sea salad with crab sticks and tomatoes turns out a little juicier and richer than the basic version. To avoid excess liquid, Add tomatoes just before serving.

Required Products:

packaging of crab sticks;
two tomatoes;
herbs, spices and mayonnaise to your taste;
sweet pepper - one piece;
approximately 100 grams of cheese.

Cooking process:

Cut the tomatoes into quarters, remove the soft inside, cut the hard part into bars and place in a salad bowl.
Add the seeded pepper there, first chop it into strips.
Cut the defrosted crab sticks into oblong pieces and mix with the rest of the ingredients.
Cut the cheese in any way, but it is better if it is also thin cubes.
Season the dish with spices, garlic, add the required amount of mayonnaise and immediately bring to the table.

“Red Sea” with crab sticks and cheese

Required Products:

two cloves of garlic;
any seasonings and mayonnaise to your liking;
two tomatoes;
one sweet pepper;
about 0.25 kg of crab sticks;
a piece of cheese weighing approximately 100 grams.

Cooking process:

Prepare all the ingredients: defrost the crab sticks and cut them diagonally so that you get long strips, cut the top off the pepper, remove the seeds and also turn into slices, cut the tomatoes in half, remove the soft core, and chop into cubes. Do the same with cheese. As a result, all components should be approximately the same length and shape.
Place everything in a salad bowl, preferably glass, it will look more beautiful, especially for the holiday table. Add more crushed garlic to your taste, you can add a little salt and a couple of tablespoons of mayonnaise.

Quick salad option

The dish is prepared very simply and quickly, you don’t need to boil anything in advance, and the end result is a beautiful and bright salad.

Required Products:

150 grams of any hard cheese;
garlic - one clove;
one red bell pepper;
0.25 kg crab sticks;
tomatoes - two pieces;
spices and mayonnaise to your taste.

Cooking process:

Remove the cap from the pepper, remove the seeds, and cut into cubes. In the same way we chop the cheese and crab sticks, which must be defrosted.
Place the tomatoes last. You need to remove the pulp from them and grind them into the same shape as the rest of the ingredients.
Place everything in a container, it’s good if it’s transparent, season with crushed garlic, mayonnaise and, if desired, you can add other spices, mix.

With corn

Required Products:

one sweet red pepper;
a jar of canned corn;
mayonnaise, herbs and garlic to taste;
three tomatoes;
100 grams of cheese;
0.4 kg crab sticks.

Cooking process:

All ingredients listed in the list must be cut into thin slices of approximately the same length. First remove the pulp from the tomato and the seeds from the pepper.
We put everything in a salad bowl, add corn, add grated or chopped cheese, add mayonnaise, herbs and other spices to taste.

With fresh cucumbers

Required Products:

large package of crab sticks;
one pepper, preferably red;
mayonnaise and herbs to taste;
two fresh cucumbers;
0.150 grams of cheese.

Cooking process:

We prepare a beautiful container, put into it cucumbers cut into strips, chopped peppers, as well as crab sticks, cut diagonally so that they look like long strips.
Grind the cheese on a coarse grater, or chop it with a knife, add it to the rest of the ingredients, season everything with mayonnaise, herbs and mix well.

With sweet pepper

Required Products:

spices, herbs, garlic and mayonnaise to your taste;
sweet pepper - one piece;
a package of crab sticks weighing 200 grams;
100 grams of cheese;
2 tomatoes.

Cooking process:

Remove the pulp from the tomatoes, cut into strips, remove seeds from the pepper, and chop in the same way. We do the same with crab sticks and cheese.
Mix all the products in a salad bowl, seasoning them with mayonnaise, fresh herbs and other spices as desired.

Layered salad with crab sticks, eggs and cheese

Required Products:

one tomato;
about 250 grams of crab sticks;
red bell pepper;
mayonnaise to your taste;
eggs - two pieces;
approximately 150 grams of hard cheese.

Cooking process:

Thaw the crab sticks in advance and boil the eggs until hard-boiled. Remove the pulp from the tomato; you won’t need it because it flows a lot, and remove the seeds from the pepper.
Grind all the ingredients using a knife into thin strips, grate the eggs and cheese.
Place the ingredients on top of each other in the following order: crab sticks, eggs, tomatoes, peppers, cheese. If you took a lot of products, you can repeat it several times. Do not forget that all layers of salad should be coated with a small amount of mayonnaise. And the top can be decorated with the remaining vegetables or fresh herbs.

Quick navigation through the article:

Red Sea: minimalism with cheese for everyday life

Men appreciate it, children crunch on both cheeks and even girls on a diet love to feast on it. There is only one high-calorie ingredient in the salad - cheese. Its quantity can always be reduced to a purely symbolic one - in the powder on top.

Cooking time - 15 minutes
Calorie content per serving - no more than 270 kcal

For 3 servings you need:

Crab sticks - 200 g
Tomatoes - 200 g (2 medium vegetables)
Cheese (hard variety) - 100 g
Red bell pepper - 150 g
Garlic - 2-3 cloves (small)
Salt and ground black pepper - optional
Mayonnaise (or sour cream) - to taste

Cooking couldn't be easier!

Cut the tomatoes into quarters and remove the juicy part with the seeds. Here it is - the secret of a non-flowing salad and excellent presentation. All that remains is to cut each quarter crosswise into short strips, as in the photo below. We clean the peppers and cut them into similar strips.

Grind the crab sticks at an angle. Keep the cheese in the freezer for five minutes and cut it into the same strips as the vegetables. Garlic - through a press. Mix everything and season with mayonnaise.

Note!

The recipe for Red Sea salad with crab sticks and tomatoes is a hassle-free basis for experimentation. A sauce with chopped dill based on sour cream or thick neutral yogurt is also good here. It is also called Greek.
If you are too lazy to bother with slicing cheese, you can easily grate a frozen piece on a coarse grater, at the same time reducing the calorie content.

Eggs or tender boiled meat (breast, turkey) will help enhance the satiety of the salad. But don’t forget to adjust the taste with garlic and add bell pepper.

For fans of the live format - a short video.

Red Sea with beets

This version plays on two popular root vegetables on the winter menu. Nothing exotic and a very quick process if you boiled or baked the vegetables in advance.

We need:

Crab sticks - 100-150 g
Beets (boiled/baked) - 2 pcs. (average)
Potatoes (boiled) - 1 pc.
Eggs (hard-boiled) - 3 pcs.
Hard cheese - 100 g
Garlic - 3-5 cloves
Mayonnaise - from 3 tbsp. spoons
Salt and pepper - to taste

How to cook.

Three boiled potatoes, beets and a frozen piece of cheese on a coarse grater or into thin strips on Berner. Chop the eggs with a knife. Finely chop the sticks and fluff them with your hands. Our goal is a delicate, well-knit texture where no component stands out in size.

The final touch is garlic chips and mayonnaise. Stir and let stand in the cold for 15 minutes.

Secrets of taste!

It is better to boil potatoes for salads in their skins the night before. This way it not only tastes better, but is also easier to cut in any format.

On occasion, try adding walnuts to the ensemble. Chop coarsely with a knife - and off you go! They will highlight the delicate texture and add a rich accent to the dish that guests will expect at a festive feast.

And if you want to emphasize the sea mood, add some lightly salted red fish. You can even replace sticks with it: we guarantee rave reviews!

Red sea layers with corn

It would be a sin not to add something yellow to this maritime story. In this solution you can do without cheese. The result captivates both the little one and the guests, but does not ruin the family budget.

We need:

Crab sticks - 250 g
Bell pepper - 1 pc. (red)
Corn (canned) - 340 g
Large tomato - 1 pc. (or 2 medium)
Boiled chicken eggs - 5 pcs.
Mayonnaise - 2-3 tbsp. spoons (for lubricating layers)

Kitchenware:

Serving ring or springform pan rim

The preparation is obvious - laying in layers.

Spread mayonnaise as desired, not every layer is possible. But the cutting is small for all participants. Only tomatoes and peppers are larger.

Sticks - Corn - Eggs - Tomatoes and peppers.

Finish with a contrasting cucumber for decoration and refrigerate for 15 minutes. Traditional, delicious, simple and very cute!

Red Sea with shrimp and squid

Surely, you have already thought about this idea while reading our recipes. Light boiled shrimp just beg to be juicy combined with tomatoes. This version is best made in layers and served in portions.

We need:

White cabbage - 200 g
Squid - 200 g
Peeled small shrimps - 100+50 g
White onion - 100 g (1 medium onion)
Sweet and sour apple - 1 pc. (100-120 g)
Mayonnaise and salt - to taste

How to cook.

Shred the cabbage short and moderately thin. Knead with salt - the salad base is ready. Cut the onion into quarter rings, thinner. If you are afraid of bitterness, pour boiling water over it, let it sit for a minute and drain the water. Three apples on a coarse grater. We love the most exquisite cutting - thin strips on a Berner grater.

Boil the squid. This is very easy to do: read the memo below. Slice them thin and short. Prawns are also easy to cook. . If necessary, chop the larger ones to the size of the smallest ones. Leave a few pieces whole for decoration.

We combine vegetables, apple and seafood. A couple of spoons of mayonnaise, add some salt and stir: how simple! All that's left is the serve. Garnish the dish with shrimp and red caviar or pomegranate seeds.

A delicious trick in a frying pan!

A little more fuss, but a much wider flavor palette. Try it - you won't regret it!

And instead of mayonnaise, you can take thick Greek yogurt and add garlic shavings. By the way, you can salt any mixture with squid and shrimp with soy sauce - even during the heat treatment of the marine components.

Cooking with red fish and feta cheese

No overseas cheese? No problem. The recipe is elegantly simplified down to processed cheese or neutral-tasting cow cheese.

For a layered holiday copy:

Lightly salted red fish (salmon, pink salmon) - 500 g
Mayonnaise (or sour cream) - 4-5 tbsp. spoons
Tomatoes - 3-4 pcs.
Boiled eggs - 6 pcs.
Feta cheese (unsalted cheese, processed cheese) - 200 g
Garlic - 2-3 cloves

Lay in layers:

Salmon - Cheese layer with garlic - Eggs - Tomatoes.

Combine most of the mayonnaise with cheese and season with garlic through a press. We use the remainder (1 tablespoon) after the eggs so that the tomatoes rest firmly on the top of the masterpiece. All set: salty and rich, this version in a classic manner is also worthy of welcoming guests!

Coral Reef salad for the holiday table

Something original - especially for a festive effect on the festive table. You can plan a salad on weekdays, but a coral reef is a special matter. Although you need basic products: that’s the magic of culinary skill.

Crab sticks - 250 g
Tomatoes (medium) - 2 pcs.
Bell pepper - 2 pcs. (only red or red and yellow)
Onion (red/Crimean) - 2 small (about 100 g)
Lime or lemon - ½ medium fruit
Garlic - 2-3 cloves
Cheddar cheese (or any hard cheese) - 150 g

For the sauce:

Mayonnaise - 2 tbsp. spoons
Yogurt - 2 tbsp. spoons
Dry mustard - 1 teaspoon (partial)
Paprika (powder) - 1 teaspoon (partial)
Sugar - 1 tbsp. spoon
Salt - 1-2 pinches to taste

How to cook.

You can make the salad itself in no time without detailed instructions. Just look at the step-by-step recipe with photos. We start with the dressing: mix all the ingredients. Continue chopping the ingredients. Be sure to set aside about half the pepper for the top accent layer.

How to make a coral crunch?

Ingredients:

Water - 90 ml
Flour - 10 g
Vegetable oil - 40 g

Mix all three components in a deep bowl. It is worth actively working with a whisk or using a mixer. Heat a non-stick frying pan well, but do not need to grease it.

Pour the mixture onto a hot surface so that the liquid only slightly covers its surface. There will be a lot of oil splashes: cover the frying pan with a mesh or lid. We wait until the intense hissing ends and turn off the fire. Let the crisp cool. Place the hand-made coral on a paper napkin to absorb excess oil. Agree, even in the photo this idea catches the eye.

Choosing quality crab sticks

There are only four important rules.

Our goal is a chilled product; frozen products are worse. When choosing among brands, you can rely on independent expert data from the TV program “Test Purchase”. Samples from TM “Meridian” and “Russkoe Pole” are recognized as good by both experts and consumers.
If, nevertheless, your hand reaches out to freeze, we take a package that does not contain ice and snow.
Don't be lazy to read the ingredients. Fish meat (surimi) is the first ingredient, and potato starch is better.
The color of the sticks is an auxiliary marker of quality. If the product is red only on one side and is not a very bright shade, you have a good alternative.

We collected a generous selection of colorful dishes with the festive table in mind. We hope you want to make Red Sea salad with crab sticks and tomatoes. The recipes are step-by-step and understandable, and the new ingredients, led by shrimp and red fish, beckon to a rich feast. Come back with feedback on how it turned out. And feel free to share your own finds for a cute marine composition!

Hello, dear readers of my blog! I'm very glad you stopped by here. Today I will tell you my signature recipe - Red Sea salad with crab sticks.

To make it easier for you to navigate, I have designed it step by step and with photos. The seafood included in the salad is simply a storehouse of useful substances, such as iodine and copper, iron and sulfur, and many others, they improve your mood and improve your well-being.

For the salad we need:

1. Crab meat or sticks – 200 gr.

2. Tomatoes - 1 piece if large, and 2-3 pieces if they are small.

3. Hard unsalted cheese – 150 gr.

4. Chicken eggs – 4 pcs. Sometimes instead of chicken eggs I take quail or guinea fowl eggs, it turns out very tasty and healthy.

5. Garlic – 2-3 cloves.

Additional information:

By the way, I never buy sauces, but make them myself. The simplest recipe is to take 150 ml of refined olive or sunflower oil, 1 fresh egg, a teaspoon of mustard (which is again easy to dilute at home), half a teaspoon of sugar and a quarter teaspoon of salt, you can add a tablespoon of fresh lemon juice. Pour all this into a blender and mix.

Let's start cooking:

1. First you need to prepare all the ingredients, lay them out on the table so that they are convenient to take. At the same time, the products should not bother you.

Boil the eggs hard, checking them first for freshness. To do this, I pour water into a glass and put one egg in there, the fresh one sinks to the bottom, and the rotten one floats up due to the accumulation of hydrogen sulfide in it. After that, cool under cold water and clean them.

Now we need to grind them. It is very convenient to use a special egg slicer. If you don’t have it, then just cut the eggs into strips or cubes - as you like.

2. Wash the tomatoes, cut off the “butt” and cut into 2 parts, carefully remove the seeds with a spoon. We turn the juicy pulp into cubes or straws. To make our salad look appetizing, all components should ideally be cut in the same way.

3. Grate the cheese or cut it into cubes.

4. Now take the crab meat or sticks and chop it nicely.

5. That's all, all that remains is to mix everything and season, let it soak. Place into cute portioned plates, decorate with herbs and receive compliments! At the same time, you can prepare the additive, because such a “yummy” will be swept off the table very quickly! Bon appetit!

Another advantage of this salad is the speed and ease of its preparation. Therefore, if a cheerful company suddenly comes to visit, then while talking about life, you can make a dish in a matter of minutes. It is also suitable for everyday snacks; you can quickly make it in the morning and take it with you to work or school.

It was a classic option. But there are deviations from any rule. There are other modifications of the “Red Sea” - with whatever it is prepared: with red fish, with squid, with shrimp, or all at once... A festive version is a salad prepared in layers with red caviar and salmon. You can come up with something of your own – new and original, don’t be afraid to experiment!

For cooking, I always purchase only high-quality products, without dents and cracks, mold and rot. Do not use expired components. At best, you will spend the day “on a white horse.”
You can prepare a lot yourself - grow greens in a box on the windowsill, take tomatoes from the garden, and diluting mustard is not difficult. It will turn out much better than using store-bought ingredients.

If you have any additions to this great recipe, please leave them in the comments! And I say goodbye to you for today. If you want to stay up to date with my delicious updates, then subscribe to the blog and share your favorite dishes with your friends!