Lily of the valley salad with crab sticks and apple. Delicate salad with crab sticks “Lily of the Valley”. Salad “Lily of the valley” with crab sticks and apple

Salad with crab sticks is almost a tradition for any holiday. Out of habit, many housewives prepare a classic dish, without even suspecting that they can show their imagination and make a truly elegant and interesting salad that will delight all the guests.

We have prepared for you a selection of the most unusual in composition, delicious and simple snacks that can be served on any table without shame.

Salad “Lily of the valley” with crab sticks and apple

As in many similar salads, the ingredients in it are laid out in layers, and each one is smeared with mayonnaise. Such a dish cannot be called dietary, but occasionally you can treat yourself to such a tasty treat.

The photo shows why the salad is named after a flower - it is traditionally decorated with half an egg or finely chopped egg white and greens on top, imitating a beautiful summer flowering.

Ingredients

Servings: – + 10

crab sticks 200 g
egg 4 things.
mayonnaise 250 g
bulb onions 1 PC.
processed cheese 100 g
dill 1 bunch
apple 1 PC.
butter 100 g

Per serving

Calories: 181 kcal

Proteins: 12.1 g

Fats: 13 g

Carbohydrates: 3.9 g

20 minutes. Video recipe Print

Eggs must be hard-boiled, then cooled, peeled and separated from the yolks and whites. For decoration, leave either half an egg or one white.

For now, set the yolks aside and press the whites with a fork. Next, each ingredient needs to be cut into separate containers.

Grind the cheese on a fine grater; if you don’t like processed cheese, you can use regular hard cheese, for example, Parmesan.

To make it easy to grate, the butter must be frozen.

Peel the onion, remove the film, wash and finely chop.

We cut the crab sticks into either circles or feathers.

Peel the apple and grate it.

Now we take a low salad bowl and lay out the ingredients in layers, coating each with mayonnaise - egg whites, cheese, butter, onion, crab sticks, grated apple.

Lubricate the top with mayonnaise again, and then decorate with chopped egg yolks. At the end we lay out sprigs of dill, and as flowers we use a white or half an egg if you want to depict an already blooming flower. Bon appetit!

The salad should be cut and served like a pie so guests have a chance to visually enjoy all the layers. Since it is generously dressed with mayonnaise, it cannot be stored for a long time, so make a small portion that will be eaten at the holiday, good luck with the preparation!

Salad “Tenderness” with crab sticks and apple

It's not called this appetizer for nothing. Thanks to the ingredients, it has a very delicate taste, especially if you let it brew for a couple of hours and soak it in mayonnaise. There are a lot of calories in this salad, but it’s acceptable for a holiday table.

The recipe itself is quite inexpensive, and the end result is a beautiful, original dish that can be added to the treasure trove of your favorite family recipes. Instead of sticks, you can safely use crab meat if you don’t want to eat “fake”.

Cooking time: 20 minutes

Number of servings: 10

Energy value

proteins – 13.4 g;
fats – 13 g;
carbohydrates – 8.9 g;
calorie content – 205 kcal.

Ingredients

crab sticks – 200 g;
egg – 4 pcs.;
carrots – 1 pc.;
mayonnaise – 250 g;
processed cheese – 100 g;
dill – 1 bunch;
apples – 1 pc.;
butter – 100 g.

Step-by-step preparation

Boil eggs and carrots and cool.
Grate slightly frozen crab sticks on a coarse grater into a salad bowl and grease with mayonnaise. If you want to make the snack less high in calories, you can use sour cream or mix it with mayonnaise in equal proportions.
Add grated apples without skin.
Rub the cheese with the next layer, grease it again with mayonnaise.
Then add the finely grated carrots and add the dressing again.
We separate the whites from the yolks. Place the grated egg whites in the next layer and brush them one last time.
Chop the yolks and mix with herbs, decorate the salad with this.
We hide the snack in the refrigerator for 2-3 hours so that it is properly soaked. Bon appetit!

The snack is worth your time. As a result, you get a truly tender and tasty light salad.

Recipe for Chrysanthemum salad with crab sticks and apple

Continuing the tradition of salads with beautiful floral names, be sure to prepare a similar dish for your holiday table. This is a very budget option that will please any guest.

Cooking time: 20 minutes

Number of servings: 12

Energy value

proteins – 9 g;
fats – 20.3 g;
carbohydrates – 5.4 g;
calorie content – 240.3 kcal.

Ingredients

crab sticks – 250 g;
egg – 5 pcs.;
mayonnaise – 250 g;
onion – 1 pc.;
Gouda cheese – 100 g;
apples – 1 pc.;
butter – 100 g.

Step-by-step preparation

The eggs must first be hard-boiled and cooled. We clean them and carefully separate the whites from the yolks.
We clean the onions, wash them, then chop them very finely and fill them with cold water for half an hour to get rid of the bitterness.
Chop the egg whites with a knife or three on a grater, and then place them in the first layer in a salad bowl. In the future, we must lubricate each layer with mayonnaise.
We grate the cheese on a coarse grater and send it next. You can take any hard cheese that you like best.
Place the onion in a colander, dry it a little with paper towels and set aside.
Chop the crab sticks with a knife and distribute on top.
Peel and seed the green apple, then grate it and add it to the salad.
Lubricate the last layer with mayonnaise and sprinkle with chopped egg yolks. The delicious Chrysanthemum salad is ready!

Before serving, you can optionally garnish with herb leaves, olives or shrimp. Thanks to crab meat, this salad looks very elegant and festive, so feel free to serve it on any table.

Narcissus salad with crab sticks and apples

Salads with floral names have gained immense popularity, as bright dishes can lift your spirits at any time of the year.

This salad is called narcissus because of the top layer of egg yolks, but you can also show ingenuity and imagination by arranging real edible flowers from greens, whites and canned corn. But let's talk about everything step by step.

Cooking time: 20 minutes

Number of servings: 12

Energy value

proteins – 8.9 g;
fats – 24.1 g;
carbohydrates – 4.7 g;
calorie content – 271.2 kcal.

Ingredients

crab sticks – 250 g;
egg – 6 pcs.;
mayonnaise – 250 g;
canned corn – 40 g;
processed cheese – 200 g;
green apples – 1 pc.;
butter – 100 g.

Step-by-step preparation

Eggs must be hard-boiled, then cooled, peeled and separated from the whites. We will use them in different layers.
If you want to get a dish in the form of a semicircle, then start laying out the ingredients on a plate, otherwise feel free to take a salad bowl.
Grind the whites with a fork or grater and place them in the first layer. Draw a mayonnaise mesh.
Rub melted cheese on top and grease with mayonnaise. Subsequently, each layer will need to be separated with mayonnaise, no matter how high in calories it may sound.
It is best to use frozen butter so that it can be grated easily. We post it next.
Crab sticks either finely chopped, or three on a fine grater (it’s good if they are also slightly frozen).
Pour peeled and grated green apple on top, again making a mayonnaise mesh.
Sprinkle with chopped yolks, and then it’s a matter of imagination. As an option, decorate the top with edible flowers made from greens, corn and cabbage, based on photos of real daffodils. Bon appetit!

Advice: if the holiday dinner is coming soon, and there is no time to wait until the salad is soaked, the layers can be mixed separately with mayonnaise even before you start putting them in a common salad bowl.

Recipe for quick crab salad with apples and pickled champignons

Cooking time: 30 minutes

Number of servings: 17

Energy value

proteins – 4.9 g;
fats – 5.1 g;
carbohydrates – 9 g;
calorie content – 101.1 kcal.

Ingredients

crab sticks – 400 g;
green apples – 300 g;
boiled chicken eggs – 6 pcs.;
canned corn – 300 g;
marinated champignons – 170 g;
low-fat mayonnaise – 200 g.

Step-by-step preparation

Peel the boiled eggs and chop them together with chilled crab sticks without wrappers into small cubes, pour them into a common bowl.
Place the marinated champignons in a colander, let them drain completely so that the salad does not turn out watery, cut into small random pieces and add to the container with the rest of the ingredients.
Open a can of canned corn, strain out all the brine and add the required amount to the snack.
Just before serving, wash the sweet and sour apples under the pressure of a running stream, remove the skin from them using a housekeeper, cut out the core with a cylindrical knife and grate the pulp on a grater with medium holes. Add fruit shavings to salad.
Season the resulting dish with low-fat mayonnaise, mix thoroughly and, transferring to a transparent serving bowl, serve.

Salad of crab sticks with apples, fresh tomatoes and young corn

Cooking time: 45 minutes

Number of servings: 20

Energy value

proteins – 4.6 g;
fats – 4 g;
carbohydrates – 10.6 g;
calorie content – 94.8 kcal.

Ingredients

crab sticks – 400 g;
green apples – 300 g;
lemon juice – 20 ml;
tomatoes – 400 g;
young corn cobs – 500 g;
boiled chicken eggs – 6 pcs.;
dietary mayonnaise – 130 g;
salt - to taste.

Step-by-step preparation

Peel the cobs of milk corn, rinse under a cool stream, place in a suitable saucepan and cook in salted water for about a third of an hour. Carefully remove the finished product from the kitchen utensil so as not to burn yourself, cool slightly and cut off all the grains with a sharp knife.
While the corn is cooking, to avoid wasting time, do the rest of the preparatory processes. Remove the cooled crab sticks from the wrappers and crumble them together with pre-boiled and shelled chicken eggs into small, uniform cubes.
Blanch the washed tomatoes in boiling water for two to three minutes and then immediately transfer them to ice to stop the heat treatment. Remove the skins from the tomatoes prepared in this way, remove their seeds and cut the pulp into small, identical pieces.
Chop clean and peeled apples into the same cubes as crab sticks with eggs, and immediately sprinkle them with lemon juice to avoid changing the color of the product.
Combine all the prepared ingredients in a deep container, salt them as needed to your taste and pour mayonnaise over everything, mix thoroughly. Serve the finished salad in portioned bowls, garnishing it with herbs and a lemon wedge.

There are a great many similar “spring” light salads, and each family prepares them differently, using other fruits and vegetables, and adding various spices. Don't be afraid to experiment with the order of layers. Have fun in the kitchen!

So. First of all, I put the processed cheese and butter in the freezer. Since when frozen it will be easier to grate them.

I boiled the eggs hard and separated the yolks from the whites.

I grated the whites into a salad bowl on a coarse grater and made a mesh of mayonnaise. By the way, I already made such a mesh in .

I grated butter over the onion.

The next layer, also on a grater, was processed cheese. It was covered with mayonnaise on top.

I finely chopped the crab sticks.

I put it on top of the melted cheese and also spread it with mayonnaise.

Peeled the apples and grated them on a coarse grater.

I distributed them over the surface and applied a mayonnaise mesh.

I grated the egg yolks on a fine grater and sprinkled them on the final layer of the salad.

If desired, you can decorate the salad by depicting Lily of the Valley flowers on the surface using green onions and egg whites. Well, in general it is not necessary to do this; it does not affect the taste in any way.))

That's all! Lily of the valley salad is ready! It turned out very airy, tender and tasty. And what is very important is budgetary.

Bon appetit!

That's all for today. Cook a lot, cook deliciously, dear friends. Well, as usual, a little humor:

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This salad will decorate any table; it is very easy to prepare and has long been loved by many housewives. Lily of the valley salad is an interesting substitute for crab salad. Its difference is that it is laid in layers. Today we will tell you how to prepare such a salad and give it a twist.

Salad "Lily of the Valley" with crab sticks

Ingredients:

crab sticks - 200 g;
processed cheese - 2 pcs.;
eggs – 4 pcs.;
leek (white part) – 1 pc.;
butter (frozen) – 100 g;
cucumber – 1 pc.;
sugar – 0.5 teaspoon;
dill;
mayonnaise.

For registration:

dill greens;
egg white;
crab sticks – 2 pcs.;
green leek leaf.

Preparation

Eggs, white separated from yolk, and cucumber, grate butter. The salad is laid out in layers in the dish.

Place the first layer of egg white, then processed cheese and cucumber. The next layer is leek (pour boiling water over the finely chopped onion, lightly mash it, and then squeeze it out). Next come crab sticks, also grated, or crab vermicelli. Combine the grated egg yolk with chopped dill and spread in the next layer. We coat all layers with mayonnaise except the last one. Decorate the sides of the salad with grated crab sticks and dill. Let's start with the design. Cut lily of the valley leaves from leek leaves, flowers from egg white, place on the salad in the form of lily of the valley flowers. Let the salad soak and serve.

Lily of the valley salad with apple

Ingredients:

eggs – 6 pcs.;
crab meat – 400 g;
processed cheese – 200 g;
apple – 2 pcs.;
cucumber – 2 pcs.;
parsley.

Preparation

Lay out the salad in layers. Place grated egg whites in the first layer and grease them with mayonnaise. Then add the crab meat. The next layer is grated processed cheese, followed by three yolks (grated). Next we put the grated apple mixed with mayonnaise. Now the layers are repeated, lay out the crab meat and the remaining egg yolks as the last layer. Decorate the salad with herbs, fresh cucumber and egg white.

New Year's salad "Lily of the valley"

Ingredients:

crab sticks – 1 package;
eggs – 4 pcs.;
hard cheese – 150 g;
butter – 50 g;
green sour apple – 1 pc.;
mayonnaise.

Preparation

Boil the eggs hard, separate the whites from the yolks, and layer with mayonnaise. Then rub the crab sticks on top or you can cut them into small pieces and add mayonnaise again. Next, grate the peeled apple, layer it with mayonnaise and grate the cheese on top, then grate the butter (it should be frozen) and add mayonnaise on top. In a separate container, mash the egg yolks into crumbs and sprinkle the last layer of salad with it. To decorate, make Roman numerals from carrots, and clock hands from beets. And place the carrot and beet clock on top.

Lily of the valley salad recipe

Ingredients:

saury in its own juice – 1 can;
potatoes – 1 pc.;
eggs – 5 pcs.;
red onion – 1 pc.;
carrots - 1 pc.;
cucumber – 1 pc.;
parsley;
mayonnaise.

Preparation

Boil the eggs and separate the whites from the yolks, leaving half of one white for decoration and grating The whites are on a coarse grater, and the yolks are on a fine grater. Mash the fish with a fork. Boil potatoes and carrots and grate them on a coarse grater. Finely chop the onion. Place the salad on a plate in layers in sequence.

The delicate Lily of the Valley salad can easily be called a spring dish, which, as a rule, is prepared from crab sticks and apple pulp. If desired, the delicious snack is decorated with a beautiful flower design in the form of a lily of the valley.

Salad “Lily of the valley” with crab sticks and apple

Thanks to its original appearance, a tasty and satisfying salad can become the highlight of a special event, as well as surprise visiting guests and all household members with its delicate taste. The delicious Lily of the Valley salad is prepared simply and quickly.

For preparation you will need the following components:

crab sticks - 220 g;
eggs - 4 pcs.;
cheese - 100 g;
apples - 1 pc.;
onion - 1 pc.;
a bunch of greenery.

Preparing the snack must begin by preparing the eggs. To do this, you need to boil them, peel them and separate the whites from the yolks. After this, the egg yolks should be set aside and the whites mashed in a separate container with a fork.

Cheese and butter need to be grated using a grater. Peel and chop the onion. Crab can be cut into thin strips or small circles. Grate the prepared apple on a coarse grater.

Now you can begin to form the snack in the following sequence:

egg white;
grated cheese;
oil;
chopped onion;
crab sticks;
grated apple.

Each layer must be generously coated with mayonnaise. We decorate the top of the spring salad with chopped egg yolk and chopped herbs. The flower pattern can be laid out using half a boiled egg, cut in the center with a knife in a zigzag shape.

Salad "Lily of the Valley" with crab sticks

Using this recipe to prepare a spring salad, you do not need to look for exotic ingredients. The dish is simple and easy to prepare, but it turns out nourishing, tasty and appetizing.

For preparation you will need the following components:

crab - 220 g;
eggs - 4 pcs.;
onion - 1 pc.;
cheese - 100 g;
cucumber - 1 pc.;
a bunch of greenery.

Preparing a hearty Lily of the Valley salad should begin by preparing chicken eggs. To do this, they need to be cooked, cooled and cleaned. After this, carefully separate the egg whites from the yolks. Half of one egg white should be left for garnishing the appetizer.

Protein, processed cheese, crab sticks, butter, as well as fresh cucumber must be chopped using a medium grater. Cut the onion into small squares. Grind the egg yolks using a fine grater, and finely chop the prepared greens.

Now you can start preparing the Lily of the Valley salad in the following sequence:

egg whites;
processed cheese;
oil;
grated cucumber;
chopped onion;
crab sticks;
egg yolks with chopped dill.

All layers should be generously greased with mayonnaise. You can decorate the dish with green onions and egg white. With the help of the first, as a rule, lily of the valley leaves are created, and flowers are cut from protein.

Also, the top of the Lily of the Valley spring salad can be decorated differently, trusting your personal imagination. For example, cut lily of the valley leaves from thin cucumber peel. Make the stem from green onions. Do not cut flower buds from egg white, but apply dots of mayonnaise to the stem.