Crab sticks salad

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  • 200 grams crab sticks
  • 3 hard boiled eggs
  • 50 grams capers
  • 100 grams rice
  • 2 onions
  • handful of parsley leaves
  • lemon juice
  • black pepper
  • mayonnaise
  • eggs
  • pickled cucumbers cut into thin rings
  • paprika
  • thin tomato rings
  • lettuce leaves
  • green onion rings
  • cooked rice
  • tomato chunks
  • parsley leaves or green onion rings

Cook the rice until done and let it cool aside.

Chop the crab stick, parsley, eggs and capers in a food processor. Move the mixture to a bowl.

Add the lemon juice, chopped green onions, mayonnaise and black pepper to taste. Mix well.

You can eat the salad as it is or serve it on rice, as an appetizer or on a toast.

For an appetizer you'll need more hard boiled eggs, halved and without the yolk (you can add the extra yolks to the salad), pickles and paprika.

Fill the eggs with the salad and garnish with thin slices of pickles and/or some paprika.

To serve on a toast, you'll need a few slices of tomatoes, some lattice, mayonnaise and green onion rings. Toast the bread, put some mayonnaise on it, add the salad, and garnish with tomatoes and lattice.

To serve as a starter, you'll need some cooked rice. Put the hot rice into a small cup or a mold, cover it with a plate. Turn it over carefully and put some salad on it.