Table of contents:
- Ingredients for crab salad with cucumber and mushrooms
- Method of making crab salad with cucumber and mushrooms
Video: Crab Salad With Cucumber And Mushrooms. Step-by-step Recipe With Photo
Delicious crab salad with cucumber and mushrooms - tender, hearty, high-calorie! A portion of such a snack can be served with a fresh wheat bun for dinner, which is quite enough to feed an adult. This recipe for crab salad will become your lifesaver when guests are on the doorstep and there is no time left for long cooking. The products are the simplest and most affordable, you can find them both in winter and in summer in any grocery store.
By the way, I'll tell you a secret - if you are in a hurry, you can serve the dish a little warm. It doesn't spoil the taste in the least, it seems to me it's even better. For a festive serving, I advise you to decorate the salad with seafood - shrimps and mussels, they will perfectly complement the dish.
- Cooking time: 30 minutes
- Servings: 3
Ingredients for crab salad with cucumber and mushrooms
- 300 g crab sticks;
- 150 g fresh cucumbers;
- 150 g of champignons;
- 80 g of stalk celery;
- 120 g onions;
- 50 g green onions;
- 130 g carrots;
- 100 g mayonnaise;
- 15 g butter;
- vegetable oil for frying, salt, black pepper.
Method of making crab salad with cucumber and mushrooms
Finely chop celery stalks and onions. Heat vegetable oil in a frying pan, add butter. When the butter has melted, add the celery and onion, fry over low heat for 8-10 minutes, until the vegetables become almost transparent.
Gently take out the sautéed vegetables from the pan, leave the oil - you will need it later.
Cut the carrots into strips, send them to the pan, cover and cook over medium heat for about 10 minutes. During this time, the carrots will become soft.
Gently remove the carrots from the pan. In order not to scoop up the oil for frying, it is better to reach the vegetables with a slotted spatula.
Cut the champignons for crab salad with cucumber and mushrooms into thin slices, put in hot oil. At this stage, I advise you to add a little vegetable oil, as mushrooms absorb it very much.
Cooking mushrooms for 6-8 minutes, this time is enough for cooking mushrooms.
Defrost crab sticks, cut into narrow strips along.
Throw the chopped crab sticks into a preheated pan, add finely chopped green onions. Fry the onions with chopsticks for just 1-2 minutes.
Put sautéed onions with celery and stewed carrots in a deep plate, add crab sticks and fried mushrooms fried with green onions. Cool the food to room temperature, you can put the plate in the refrigerator for a while.
Chop fresh cucumbers into thin strips, add to the plate to the rest of the ingredients. Sprinkle everything together to taste with table salt, pepper with black pepper.
Season the crab salad with cucumber and mushrooms with mayonnaise, mix thoroughly and decorate with fresh herbs before serving. Bon Appetit!
This appetizer may seem to you too high in calories, because almost all the ingredients are pre-fried in oil, and the salad is also dressed with mayonnaise. You can slightly reduce the calorie content - boil carrots in their uniforms, boil mushrooms, and mix mayonnaise with sour cream in equal proportions.