Do you have leftover crab sticks vegetating in your freezer, and a few vegetables withering in the fridge? Organize a salad with crab sticks, tomatoes, cabbage, and poached egg for a family meal. Step-by-step recipe with a photo. Video recipe.
Crab stick salad is a popular and beloved dish, both on a festive and everyday table. They go well with many foods: cheese, garlic, corn, tomatoes, cabbage, cucumbers, rice … The list is endless. If desired, sticks can be replaced with crab meat. There is not much difference between these products. The only difference is that the meat is packaged in a common package, which saves time for defrosting and slicing. Most often, a salad with corn combined with rice is prepared with crab sticks. But if you are tired of the usual salad, then try preparing a salad with crab sticks in combination with other ingredients, for example, with tomatoes, cabbage and a poached egg. The dish will be no less tasty.
The offered crab salad with vegetables and poached egg is simple to perform, delicate in taste and light on the stomach. It can be prepared for a gala event or an evening family dinner. The interesting thing about this salad is the poached egg. To make it work, you must follow a few simple rules. First, the eggs must be fresh. Secondly, add a little salt and vinegar to the water so that the protein “grabs” better and envelops the yolk correctly. Also, do not eat eggs if, after breaking the shell, the protein turns out to be cloudy, the yolk spreads without any influence from the outside, or an unpleasant odor is felt.
See also how to make crab salad with peas and carrots.
- Caloric content per 100 g - 95 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Crab sticks - 4-5 pcs.
- Salt - 0.5 tsp
- White cabbage - 150 g
- Tomatoes - 1 pc.
- Greens (cilantro, basil, parsley) - to taste
- Vegetable oil - for frying
- Eggs - 2 pcs.
- Hot pepper - 0.25 pods
- Garlic - 1 clove
Step by step preparation of salad with crab sticks, tomatoes, cabbage and poached egg, recipe with photo:
1. Wash the white cabbage, dry it with a paper towel and chop it into thin strips. Remember her with your hands so that she lets out the juice. This will make the salad juicier.
2. Wash the tomatoes, dry with a paper towel and cut into wedges.
3. Cut the crab sticks into rings, cubes or strips. If they are frozen, then defrost them without using a microwave oven, otherwise the taste of the product will deteriorate.
4. Wash greens, dry with a paper towel and chop finely.
5. Peel the garlic, and finely chop the hot pepper from the inner seeds and food.
6. Put all prepared ingredients in a deep bowl, season with salt and pour over with vegetable oil.
Prepare a poached egg. To do this, pour the contents of the egg into a cup of salted water. Do this very carefully so as not to damage the yolk.
7. Stir the vegetables and boil the poached poultry in the microwave for 1 minute at a power of 850 kW. If the power is different, then adjust the time. Reduce or lengthen the cooking time if necessary.
8. Spread the salad into portioned plates.
9. Add poached egg to the salad with crab sticks, tomatoes and cabbage and serve immediately after cooking.
See also a video recipe on how to make a poached egg salad.
