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Fresh cucumber egg crab sticks salad. Crab salad with cucumber. Salad with crab sticks and fresh cucumber

Want to make a delicious, quick and easy salad, but don't know which one? Then opt for crab salad with cucumber. The recipe for its preparation is quite simple, all the ingredients are available to everyone and it takes very little time. Let's take a look at how to make a salad with crab sticks and cucumber.

Cucumber crab salad recipe

Ingredients:

• crab sticks - 200 g;
• dill - 50 g;
• chicken egg - 3 pcs.;
• green onions - optional;
• salt to taste;
• mayonnaise - 100 ml;
• cucumbers - 1 pc.

Preparation

Defrost the crab sticks and cut into small cubes. Peel the fresh cucumber and then rub it on a coarse grater. Boil the eggs, cool, peel and chop finely. Mix all prepared ingredients in a deep bowl, add chopped dill and green onions.

Salt the salad to taste and season everything with mayonnaise, mix well. Put the finished dish on a plate and tamp it into a metal ring, put it in the refrigerator for 30 minutes.

Carefully remove the ring and serve the chilled salad to the table, decorating with fresh green onions with arrows.

Salad recipe with crab sticks, corn and cucumber

Ingredients:

• crab sticks - 250 g;
• fresh cucumber - 1 pc .;
• egg - 4 pcs.;
• Chinese cabbage - 200 g;
• canned corn - 200 g;
• mayonnaise - 4 tbsp. spoons.

Preparation

Cut the crab sticks into cubes. My cucumber, cut into thin strips. We wash the Chinese cabbage and chop finely. Boil eggs hard-boiled, peel and three on a coarse grater. Gently drain all the water from the canned corn. Put crab sticks, cucumbers, eggs, cabbage and canned corn in a salad bowl. Mix everything carefully. Immediately before serving, put some mayonnaise on the table and mix again, decorate with fresh herbs.

Crab salad recipe with fresh cucumber and green peas

Ingredients:

Preparation

Wash fresh cucumber and greens, dry and cut very finely. We crumbling crab sticks. Drain all the liquid from the green peas. Mix all the ingredients in a salad bowl, salt to taste and season with mayonnaise. Mix thoroughly and serve.

If you are generally a big fan of crab sticks, then you can cook a couple more delicious dishes: and.

Imitation of surimi crab meat came to our kitchen in the 1990s and immediately gained popularity. Today it is already a classic cold appetizer, which is traditionally prepared for the holidays. All components, except for cucumbers and crab sticks, are boiled until soft and cut into small cubes to achieve a homogeneous structure of the finished dish. Fatty mayonnaise or sour cream sauces prepared by yourself are used as a dressing.

Features of cooking salad from crab sticks and cucumbers

The dish is not difficult to prepare, but there are nuances of preliminary preparation and selection of ingredients, which will determine the taste of the finished snack. To make a delicious crab stick salad with cucumber, follow these guidelines:

1. Slicing shape. For a classic salad, all vegetables should be cut into equal sized pea-sized cubes. So the dish will come out homogeneous, it will not creep.
2. Refueling preparation. In the original version of the recipe, as a rule, simple mayonnaise is used. If you don't trust a store-bought sauce, you can make a homemade version by beating raw chicken yolks, mustard, and vegetable oil with a mixer. Fatty sour cream, processed cheese, etc. are perfect.
3. The order of bookmarking products. Remember that juicy ingredients like onions, cucumbers, tomatoes and mushrooms are best added at the very end so that moisture and juice from them do not have time to make the salad too runny. Prepare them in advance to assemble the dish at once and whole. Add potatoes, crab sticks, etc. better right away, seasoning them with sauce so that they are infused.
4. Delivery options. Crab salad with cucumber is served to the table in a mixed or puff form. Due to the thick dressing, the appetizer can be shaped into a hemisphere, rectangle, triangle, etc. To do this, cool it and arrange it in small containers that have the desired shape. Before serving, remove the salad from the trays by turning them over on portioned plates.
5. Decoration. Chopped boiled egg yolk, chopped fresh herbs, grated cheese, crackers are well suited for the role of decor.
6. Storage periods. The time during which the dish does not lose its original freshness is 24 hours. Then the top layer will wind up, and the dressing, mixed with the juices of other components, will accumulate at the bottom of the dishes.

How to choose crab sticks

You should not choose the cheapest product: it is usually not of the best quality. An excellent option is classic crab sticks, packed in even rows and separated from each other with a protective cling film. A fresh product, if the tightness has not been broken before opening by the end customer, has a pronounced fishy aroma, a firm elastic consistency, and a milky white color. The upper part is colored with food coloring in shades of red of arbitrary saturation.

Salad recipe with cucumbers and crab sticks

A traditional appetizer made with equally sliced ​​ingredients, seasoned with a thick, viscous sauce that holds them together well. Chopped greens are used for decoration, and the dish is served in portioned salad bowls. Some components may need to be replaced depending on the recipe. So instead of crab sticks, fried or boiled shrimps, smoked sausages, sausages, boiled fillets of river or sea fish are often used.

Classic recipe

• Time: 50-60 minutes.
• Calorie content of the dish: 152 kcal / 100 grams.
• Cuisine: Russian.
• Difficulty: easy.

An original salad with crab sticks and fresh cucumber, also called "spring", is perfect to end a meal. For decoration before serving, it is better to use a sprig of parsley or the yolk of one of the eggs, chopped on a grater. Remember that it is best to blanch the peas frozen for sweeter and juicier results.

Ingredients:

• chicken eggs - 3 pcs.;
• frozen sweet green peas - 150 g;
• crab sticks - 200 g;
• rice - 70 g;
• green onions - 1 bunch;
• cucumber - 100 g;
• mayonnaise - 4 tbsp. l.

Cooking method:

1. Boil eggs, peel off the shell, cut into small cubes.
2. Blanch the peas in boiling water for 10-12 seconds, until they begin to float.
3. Rinse the rice thoroughly 2-3 times, cover with boiling water for 15 minutes, then boil.
4. Sprinkle green onions with water, cut off the rhizome, chop finely.
5. Rinse the cucumber, cut off the ends, remove the skin with a vegetable peeler. Cut the fruit in half, remove the seeds with a spoon or knife, cut into small slices.
6. Defrost the crab sticks, remove from the packaging, cut into cubes.
7. Cool all components, mix, season with mayonnaise.
8. Let the appetizer sit in the refrigerator for 20-30 minutes before serving.

With corn, eggs and cucumber

• Time: 50-60 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content: 143 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Italian.
• Difficulty: medium.

Delicate salad with crab sticks and cucumber is best served with a light lunch. All components of the appetizer go well with each other and have a pleasant soft texture. To make the dish more dietary, replace mayonnaise with a light sauce, mixing in equal proportions low-fat sour cream and cream cheese with the addition of savory spices, herbs and garlic.

Ingredients:

• canned corn - 200 g;
• rice - 50 g;
• chicken eggs - 2 pcs.;
• pickled cucumbers - 100 g;
• crab sticks - 150 g;
• onion - 1 pc .;
• mayonnaise - 3 tbsp. l .;
• dill - 1 bunch;
• vegetable oil - 1 tsp;
• carrots - 1 pc.

Cooking method:

1. Peel the carrots, cut off the ends, boil. Cut into small cubes.
2. Soak the rice in hot salted water for 15-20 minutes, discard in a colander. Boil, adding vegetable oil for crumbling.
3. Rinse pickled cucumbers from the brine, remove the tips, chop into strips.
4. Boil the eggs, remove the shell. Separate the yolk. Cut the protein into large cubes.
5. Open a can of canned corn, remove all liquid.
6. Peel the onion, cut off the ends, chop into small strips.
7. Dill the dill with water, rinse thoroughly from dust, debris, cut off the stems, chop the greens.
8. Defrost the crab sticks (if you bought frozen), open, cut into thin slices.
9. Cool all ingredients, season with mayonnaise, mix thoroughly.

Crab meat salad with cucumber

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 89 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Mediterranean.
• Difficulty: medium.

This beautiful vitamin cocktail salad contains many beneficial nutrients, salts, macro- and microelements and is great for creating a health-improving diet menu. Natural crab meat is a source of unique fatty acids that lower blood cholesterol levels, and is recommended for use when losing weight.

Ingredients:

• legs of the Kamchatka crab - 12 large phalanges;
• cucumber - 100 g;
• cocktail shrimps - 150 g;
• lemon - 1 pc.;
• shallots - 1 pc.;
• sour cream 10% - 2 tbsp. l .;
• garlic - 3 teeth.

Cooking method:

1. Carefully separate the crab phalanges using a towel or napkin so as not to scratch on the sharp shell. Toss them in salted boiling water and cook for 30-40 seconds. Cool the phalanges, open the chitinous cover, take out the meat.
2. Defrost the shrimps, boil in boiling water for 1-2 minutes, cool and remove from the shells. Fry the meat in a hot skillet for 15-20 seconds until golden brown.
3. Rinse the cucumber, peel off the peel with a vegetable peeler, remove the tips. Gently grate the flesh (avoiding seeds) with long, rectangular straws on a special Korean carrot grater.
4. Peel the onion, chop into thin half rings less than a millimeter thick.
5. Rinse the lemon, cut in half. Cut off 4 thin rings.
6. Peel the garlic, push through a press. Stir in sour cream.
7. Place 1 tsp on the bottom of the champagne glasses (wide and flat). garlic and sour cream sauce. Lay onion and shrimp on top. Set the boiled crab phalanges vertically, 3 pieces each. on a glass, sprinkle with lemon juice on top.

With rice

• Time: 40-50 minutes.
• Servings Per Container: 4-5 Persons.
• Calorie content of the dish: 127 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

A quick and easy snack made from affordable, affordable ingredients is perfect for a hearty and tasty salad that's urgently needed. Remember that it is better to let this dish brew in the refrigerator for 15-20 minutes before serving, so that all the flavors have time to mix completely. For decoration, use the yolk of one of the eggs: sprinkle it on the prepared salad through a fine sieve.

Ingredients:

• rice - 80 g;
• crab sticks - 200 g;
• onions - 200 g;
• pickled cucumbers - 150 g;
• mayonnaise - 2 tbsp. l .;
• chicken eggs - 3 pcs.;
• garlic - 4 teeth.

Cooking method:

1. Rinse the rice thoroughly, boil.
2. Defrost the crab sticks, cut into small cubes.
3. Peel the onion, cut off the ends, chop into thin strips.
4. Rinse pickles from the brine, remove the tips, cut into strips, squeeze lightly.
5. Peel the garlic, push through a press.
6. Boil the eggs, remove the shell, cut into cubes.
7. Cool the ingredients, mix thoroughly, seasoning with mayonnaise.

• Time: 15 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content of the dish: 86 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

A delicate cold appetizer is very quick and easy to prepare and is great for inclusion in the menu for those who are losing weight. Spicy spices activate the processes of fat burning in the body, contributing to weight loss. You can reduce the calorie content of a finished dish by completely eliminating sour cream from it. You can replace the dressing with balsamic vinegar or lemon juice.

Ingredients:

• Chinese cabbage - 200 g;
• fresh cucumber - 100 g;
• tomato - 1 pc.;
• onion - 1 pc .;
• Korean carrots - 100 g;
• crab sticks - 200 g;
• sour cream 15% - 4 tbsp. l .;
• ground coriander - 1 pinch;
• smoked paprika - 1 tsp;
• cilantro - 1 bunch.

Cooking method:

1. Rinse the cabbage thoroughly, separate the leaves, cut into small pieces.
2. Pour the cucumber with water, remove the tips, chop the pulp into strips.
3. Peel the onion, cut off the ends, cut into small cubes.
4. Rinse the tomato, cut the stalk, cut the pulp into medium cubes.
5. Wash a bunch of cilantro under running water, dry, cut off the stems, finely chop the greens.
6. Mix the ingredients, add Korean-style carrots, ground coriander, smoked paprika, sour cream. Mix the ingredients thoroughly, cool to 13-17 ° C, sprinkle with chopped cilantro.

With squid

• Time: 1-1.5 hours.
• Servings Per Container: 5-6 Persons.
• Calorie content of the dish: 104 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Delicate seafood salad is a good snack for a hearty meal. Remember that it is better to buy squid frozen rather than chilled. The freshness of the food can be checked by the smell and consistency of the meat after defrosting. It should have a pleasant, delicate marine scent, and have a soft and elastic structure. After defrosting, squids are stored for no longer than 24 hours, after which they may deteriorate.

Ingredients:

• frozen squids - 200 g;
• crab meat or sticks;
• fresh cucumbers - 2 pcs.;
• tomato - 1 pc.;
• cilantro - 1 bunch;
• mayonnaise - 2 tbsp. l .;
• canned corn - 150 g;
• rice - 50 g.

Cooking method:

1. Defrost squid under running cool water. Clean the carcasses from films, remove the ridge. Boil in boiling salted water for 2 minutes, refrigerate, cut into small pieces.
2. Cut the sticks.
3. Rinse the rice 2-3 times, boil.
4. Wash the tomato, remove the stalk, cut the pulp into cubes.
5. Wash the cucumber, cut off the ends, cut into small cubes.
6. Open a can of corn, discard the contents in a colander, let the liquid drain.
7. Sprinkle cilantro with water, remove the stems, chop the greens.
8. Mix all the ingredients, season with mayonnaise, let it brew in the refrigerator for 20-30 minutes.

With crab sticks and pickles

• Time: 60-70 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content of the dish: 114 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

A hearty and tender appetizer that completes a meal and can be used as a cold main dish in its own right. To prepare this salad, it is better to choose starchy potatoes, which will not fall apart after cooking. Due to the fact that the dish comes out thick and does not spread, it can be given a certain shape before serving. Divide the salad into curly bowls or bowls, compact and chill to 5-10 ° C. When the time comes to serve the dish, turn the tins over, laying out the appetizer in beautiful slides.

Ingredients:

• pickles - 200 g;
• crab sticks - 200 g;
• chicken eggs - 4 pcs.;
• mayonnaise - 3 tbsp. l .;
• garlic - 3 teeth.;
• frozen sweet peas - 100 g;
• small potatoes - 150 g.

Cooking method:

1. Rinse the pickles thoroughly from the brine, cut off the ends, grate with a long rectangular straw on a special Korean carrot grater.
2. Hard-boiled eggs, remove the shell, cut into medium cubes.
3. Wash the potatoes, peel, boil. Refrigerate, cut into small cubes.
4. Press the garlic through a press, mix with mayonnaise.
5. Defrost the crab sticks, chop into thin slices.
6. Blanch the peas in boiling water until they all come up.
7. Mix all the ingredients thoroughly, add the dressing, let the salad sit in the refrigerator for 20-30 minutes before serving.

With cheese

• Time: 50-60 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content of the dish: 115 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Due to the addition of cheese and eggs, the salad comes out very tender, thick, keeps its shape perfectly, which helps with curly serving. To make the appetizer more beautiful, leave some gouda for sprinkling to decorate the meal. Remember that with this type of decoration, the finished dish will quickly wind up. Other types of cheese can be used. Parmesan and dor blue will add spice to the dish and add a pleasant spiciness.

Ingredients:

• gouda cheese - 100 g;
• crab sticks - 150 g;
• onion - 1 pc .;
• pickled cucumbers - 150 g;
• canned sweet corn - 150 g;
• carrots - 150 g;
• chicken eggs - 4 pcs.;
• rice - 40 g;
• mayonnaise - 3 tbsp. l.

Cooking method:

1. Grate the cheese.
2. Cut the crab sticks into small cubes.
3. Rinse the rice 2-3 times with warm water and boil.
4. Rinse the cucumbers from the brine, cut into strips.
5. Boil the carrots, remove the skin, remove the tips, chop into small cubes.
6. Peel the onion from dry husks, cut off the ends, chop into small strips.
7. Boil the eggs, remove the shell, cut into medium cubes.
8. Open a can of corn, drain the liquid.
9. Cool the ingredients, stir thoroughly, seasoning with mayonnaise.

Puff salad with tomatoes and peppers

• Time: 60-70 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content: 123 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Puff cold snacks are a wonderful and tasty decoration for any festive feast. Remember that it is very important to lay out the layers in such a sequence so that the dish does not creep or lose its shape. So, it is better to put potatoes and carrots at the very bottom so that they absorb all the moisture that other components emit. To make the salad more beautiful, use in addition to red, yellow and green peppers, mixing them in equal proportions.

Ingredients:

• red bell pepper - 1 pc.;
• tomatoes - 200 g;
• pickled cucumbers - 150 g;
• chicken eggs - 5 pcs.;
• crab sticks - 200 g;
• potatoes - 200 g;
• carrots - 150 g;
• parsley - 1 bunch.

Cooking method:

1. Rinse the pepper, remove the stalk, cut in half and take out the seeds. Chop the pulp into thin strips.
2. Rinse the tomatoes, cut the stalk, cut into small cubes.
3. Rinse the cucumbers from the brine, cut off the ends, cut into slices.
4. Boil the eggs, peel off the shell, cut into medium cubes.
5. Rinse the potatoes and carrots thoroughly, boil until tender, peel off the skin, cut into small cubes.
6. Defrost the crab sticks, unfold, chop into thin strips, mix with mayonnaise.
7. Pour the parsley with water, remove dirt, dust, cut off the stems, finely chop the greens.
8. Spread the layers in a container with high, straight walls, observing the sequence: potatoes, carrots, cucumbers, tomatoes, eggs, bell peppers. Thoroughly tamp the layers and coat with the prepared dressing.
9. Sprinkle with chopped parsley before serving.

With mushrooms and apple

• Time: 50-60 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content of the dish: 131 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: easy.

The salad turns out to be hearty, it has a pleasant sourness, which is given to it by a green apple. It is very easy to prepare with simple, readily available ingredients, but it has an unusual taste that will delight your guests. It is better to serve such a salad by cooling to a temperature of 8-12 ° C - this way the aromas of the components used will open up much better, and the dish will acquire a thicker consistency.

Ingredients:

• fresh champignons - 250 g;
• chicken eggs - 3 pcs.;
• gouda cheese - 100 g;
• green apple - 100 g;
• crab sticks - 200 g;
• rice - 50 g;
• pickled cucumbers - 150 g;
• mayonnaise - 3 tbsp. l .;
• parsley - 1 bunch.

Cooking method:

1. Rinse the mushrooms thoroughly under running warm water to remove dirt and sand. Boil them, cut them into thin slices.
2. Hard-boiled eggs, peel off the shell, cut into medium cubes.
3. Grate the cheese.
4. Rinse the apple, remove the core, cut into cubes.
5. Defrost the sticks, cut into large cubes.
6. Rinse the rice 2-3 times, cook, add a little vegetable oil, cool.
7. Rinse the cucumbers from the brine, cut off the ends, chop into small strips, discard in a colander.
8. Pour the parsley with water, remove the stems, chop.
9. Mix the ingredients, season with mayonnaise, sprinkle with chopped herbs on top.

In restaurants, you rarely find a dish whose serving you would not want to admire. To achieve this effect, the chef of the establishment uses certain techniques and resorts to special tricks that will make the appetizer look much more appetizing. Here are some tips for serving and decorating your salad beautifully:

1. Submission form. To improve the appearance of the snack, it is served in the shape of a rectangle, hemisphere, etc.
2. Temperature conditions. Remember cold snacks keep their shape better and stay fresh longer at 13-17 ° C.
3. Thickness of the sauce. For curly and decorative serving, a thick sauce with a high viscosity is better suited. It will glue the ingredients tightly and will not allow them to creep even when the temperature rises.
4. Decoration. The classic version with chopped herbs, grated cheese or egg yolk, a "spider web" of sauce that contrasts with the overall color scheme of the dish, halves of boiled eggs are perfect for this role. It is better to distribute decorative elements evenly, avoiding the formation of "holes".
5. Color range of products. Beautiful presentation largely depends on the color harmony of the finished food. It is achieved by evenly distributing products and using ingredients that match well.

Video

Salads with crab sticks are loved by many, because they turn out to be invariably delicious. You can experiment with the composition of the ingredients, getting new interesting tastes. Today I propose to cook a puff salad with crab sticks, cucumber and eggs. The salad turns out to be very tasty and will decorate the festive table. You can add boiled rice to such a salad (the dish will become more satisfying), but my family likes the option without rice more.

Ingredients

To prepare a salad with crab sticks, cucumber and eggs, you will need:

2 eggs;

1 cucumber;

100 g crab sticks;

2-3 sprigs of dill;

70 g of hard cheese;

salt to taste;

mayonnaise to taste.

Cooking steps

Cool hard-boiled eggs, peel, cut into cubes. Place on top of crab sticks.

Put finely chopped dill on top of the eggs, salt a little, add mayonnaise.

Wash the cucumber, cut into cubes and put in the next layer in a salad bowl, salt, make a net of mayonnaise.

Sprinkle the salad on top with hard cheese grated on a medium grater.

Delicious salad with crab sticks, cucumber and eggs is ready. Send it to the refrigerator for 1 hour so that it is soaked and can be served.

Bon Appetit!

A delicious and juicy salad of crab sticks, cucumber and boiled eggs can be prepared in a matter of minutes, especially if your eggs are already boiled! To always be able to enjoy such a seafood salad, purchase and freeze the required number of crab sticks in advance.

This dish will take pride of place on your weekly diet list. It is suitable not only for everyday meals, but also for festive tables! You are free to add any other ingredients to your taste, without removing the three main ones: crab sticks, cucumber and boiled chicken egg. Canned corn, white beans, sweet and sour apples, etc. are in perfect harmony with the main products.

Ingredients

You will need for 1 serving:

• 100 g crab sticks
• 1 fresh cucumber
• 1 boiled chicken egg
• dill
• 1 tsp mayonnaise
• salt to taste

Preparation

1. Wash the cucumber in water and cut the tails off both sides of the vegetable. Cut it in half flat and then into wedges. Place in a bowl.

2. Defrost the crab sticks for 10-15 minutes in warm water, peel off the foil and cut into slices, adding them to a bowl to the cucumber slices.

3. Peel the boiled chicken egg, rinse in water and cut into cubes.

4. Chop the washed dill with a knife, add it to a bowl with the rest of the food and add salt. It is undesirable to add parsley, as its spicy aroma will knock out the whole taste of the dish.

Crab salad means a dish using crab meat - surimi. There are dozens of different variations on how to make delicious crab stick salad: with rice, pickled corn, eggs and other ingredients. Today I want to offer a summer variation of everyone's favorite dish.

The recipe for salad with crab sticks and cucumber is very easy, both in composition and in the method of preparation. I will chop lettuce, cucumber and some greens, cut crab sticks into thin slices and season with mayonnaise. You will get a light crab salad, tender and airy. The dish combines freshness, light sweetness and salty notes. Very tasty!

Ingredients

• lettuce leaves 1 bunch.
• crab sticks 100 g
• fresh cucumbers 2 pcs.
• chicken eggs 3 pcs.
• dill and green onions 0.5 bunch.
• mayonnaise 2-3 tbsp. l.
• salt and pepper to taste

How to make a salad with crab sticks and cucumber

1. I thoroughly rinse the lettuce leaves under running water to remove sand and other dirt. Then I dry it on a paper towel to get rid of excess moisture. Shiny leaves in long strips, about 1 cm wide.
2. 
   I wash the cucumber (1 large or 2 small), cut off the ends and chop into thin strips.
3. 
   Hard-boiled chicken eggs. I douse with cold water for faster and easier cleaning. Cut into strips.
4. 
   I peel the crab sticks, previously thawed, from the packaging film and cut them slightly obliquely into small pieces. The result is long and thin slices. Do not chop too finely, otherwise the taste of crab meat will be lost against the background of other ingredients.
5. 
   Finely chop a couple of sprigs of fresh dill and onions (only green feathers) with a knife. You can add some parsley if desired.
6. 
   I combine all the listed ingredients. Season with mayonnaise, preferably homemade, season with salt to taste. I definitely add pepper - a mixture of peppers crushed in a "mill" is very suitable.
7. Stir gently and serve. You can decorate the dish with herbs and crab meat slices. It is better to serve immediately after cooking, or dress the salad immediately before serving. Bon Appetit!