Squid Salad with Crab Sticks and Cucumber
Fresh and light, it’s sure to please the whole family! Squid salad with crab sticks and cucumber is a variation on the much-loved crab salad. It’s made without rice and with the addition of squid, which makes the flavor of the salad richer and more interesting.
Updated : 12 December, 2025
Easy
About 20 min.
Ingredients
2
Squid
1
Cucumber
3
Eggs
200 grams
Crab sticks
120 grams
Canned corn
3 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make squid salad with crab sticks, cucumber, corn, and egg? Prepare the ingredients. Thaw and clean the squid in advance. Boil the eggs and let them cool. Drain the corn in a sieve so the liquid runs off.
Step 2
Cook the squid. Bring water to a boil in a saucepan and add salt. Lower the squid bodies into the boiling water. The thin skin that covers them will immediately curl up. Boil them for exactly two minutes - if you cook them longer, the squid will turn rubbery.
Step 3
Transfer the squid bodies to a bowl of cold water to stop the cooking process. When the squid has cooled, rinse it to wash off the remaining curled skin.
Step 4
Pat the squid bodies dry and cut them into thin strips.
Step 5
Remove the film from the crab sticks. Cut each stick lengthwise in half, then crosswise into thin strips.
Step 6
Cut the ends off the cucumber. Slice the cucumber into long strips, then into thin matchsticks.
Step 7
Cut the cooled, peeled eggs into strips as well.
Step 8
Place all the chopped ingredients into a bowl. Add the corn.
Step 9
Dress the salad with mayonnaise. You can add a little salt if you like; I usually don’t add salt to salads with mayonnaise. Mix well.
Step 10
Serve the salad. Enjoy!
Author note
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