Crab Stick Salad with Corn and Egg
Easy and quick, without mayonnaise! Crab stick salad with corn and egg is served both on holidays and weekdays in many families. All ingredients blend well together, and even a child can make it!
Updated : 28 August, 2025
Easy
About 30 min.
Ingredients
250 grams
Crab sticks
200 grams
Canned corn
3
Eggs
1
Onion
10 grams
Dill
2 tablespoon
Sour cream
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prevent the salad from becoming too watery, use thick sour cream. The fat content is not critical. You can substitute sour cream with mayonnaise or plain unsweetened yogurt.
Step 2
Remove the plastic film from the crab sticks and cut them into small cubes. You may replace or complement them with other seafood, such as shrimp, squid, or lightly salted red fish.
Step 3
Drain the liquid from the canned corn. Pat the kernels dry.
Step 4
Boil the eggs until hard-boiled (about 9 minutes after boiling), cool them, peel, and cut into small cubes.
Step 5
Peel the onion and chop it into small cubes. If you or your children don’t like onion in salads, you can omit it.
Step 6
Wash the dill, shake off excess water, and chop finely. If you prefer, you can replace or combine it with other herbs such as parsley, cilantro, green onions, or a mix.
Step 7
In a bowl, combine crab sticks, eggs, corn, onion, and dill. Dress with sour cream, add salt to taste, and mix well.
Step 8
You can serve the salad directly in a bowl. Or, for a festive option, use a culinary ring (5-5.5 inches / 12-14 cm in diameter): place it on a plate, fill with salad, and press lightly. Refrigerate for 1 hour. Before serving, remove the ring and garnish with crab sticks and fresh herbs. Enjoy!