Among the seafood from which salads with tomatoes and cheese are prepared is crab meat. This is a real source of nutrients.
Unfortunately, such a product is not available to everyone for both financial and territorial reasons.
But crab sticks or the so-called crab meat are available.
They are made from the pulp of fish, have a fishy taste and aroma, are widely used in cooking.
Therefore, crab salad with tomatoes and cheese can be prepared both from natural crab meat and from crab sticks.
Tastes, of course, differ, but both options quite worthily take their place in the cookbook of the hostess.
Basic principles for the preparation of crab salads with tomatoes and cheese
The basis for the salad - crab meat, crab sticks - must be fresh and of high quality.
Natural crab meat is usually sold boiled-frozen, before cooking it must be completely thawed, you can throw it for 5 minutes in boiling water.
If you got a live crab, you need to cook it by all the rules.
Crab sticks or crab meat of the same composition as the sticks do not need to be defrosted before cooking, on the contrary. Just hold it a little at room temperature so that you can cut it.
Ingredients such as tomatoes, cheese, fresh and pickled cucumbers, eggs, rice, sweet canned corn, green peas, boiled potatoes and carrots, onions, garlic, greens are added to the salad with crab meat or crab sticks.
Salads are refilled more often with mayonnaise or sour cream.
Salad can be either mixed or cooked in layers.
A simple salad of crab sticks with tomatoes and cheese
This is a basic recipe with a minimum of products. If desired, it can be supplemented and diversified. At the same time, such a crab salad with tomatoes and cheese is very tasty and without additives, and it is easily and quickly prepared.
Ingredients
• Packaging of crab sticks or crab meat - 200 grams
• Cheese - 200 grams
• Two medium ripe tomatoes
• Clove of garlic
• Two tablespoons of mayonnaise of choice
• Dill greens - optional.
Cooking method
Peel the slightly thawed crab sticks from the shell, cut lengthwise into three parts, and then transverse into a small cube.
Grate the cheese on a medium grater. If you choose a fine grater, the salad will be more tender, but less textured.
Cut tomatoes into small cubes. You can pre-remove excess juice and seeds.
Put food in a bowl. Squeeze garlic through a press from above.
Add mayonnaise, mix gently.
Sprinkle dill with greens on top.
Puff crab salad with tomatoes and cheese
This salad is interesting in that it is laid out in layers. So, you can cook it both on a large dish in the form of a beautiful slide, and portionwise in a bowl.
Ingredients
• Crab sticks - 200 grams, if another package, the number of products proportionally change
• Two medium dense tomatoes
• Two medium pickled cucumbers
• Jar of canned green peas
• Mayonnaise - a few spoons
• Hard cheese 150 grams
• Medium onion, preferably purple
• Table vinegar
• Sugar - a pinch
• Freshly ground black pepper.
Cooking method
Cut the crab sticks into cubes or strips.
Also chop pickled cucumbers.
Do the same with tomatoes.
Cut the onion into thin rings, sprinkle with a pinch of sugar and pour vinegar diluted with water to a moderately acidic state. Leave for 5-10 minutes, then drain the liquid.
Put tomatoes in a dish or in a bowl, pepper
Top - crab sticks, grease with mayonnaise.
Next green peas, a layer of cucumbers on it.
Grease again with plenty of mayonnaise, sprinkle with pepper again.
Grate the cheese on a fine grater and sprinkle the salad without crushing.
Arrange onion rings on top to decorate.
Let it brew for half an hour.
Crab salad with tomatoes, cheese and shrimp
A double portion of marine flavors - in this salad. It uses crab sticks and shrimp. The dish looks original due to serving on lettuce leaves, which contrast beautifully with red seafood and yellow - corn.
Ingredients
• A pack of crab sticks 200 grams in weight
• Two boiled eggs
• One large dense tomato
• Canned corn - a small jar
• Feta type cheese
• 200 grams of frozen boiled shrimp
• Mayonnaise - a couple of spoons.
• Green leaf lettuce
• Several branches of parsley.
Cooking method
Dice the crab sticks into beautiful, medium-sized cubes.
Dice eggs as well.
Cut the tomato into thick layers, remove seeds and juice. Cut lengthwise into strips, then across into cubes.
Cheese, as well as sticks, cut into cubes.
Dip shrimps in boiling water, cool, peel. Cut, leaving a piece for decoration.
Mix crab sticks, eggs, tomatoes, cheese, mayonnaise, half corn in a bowl.
Arrange washed lettuce on a platter. Put lettuce on them
Garnish with sweet corn, whole prawns and sprigs of parsley on top.
Natural crab salad with tomatoes and cheese
This salad uses the meat of a real crab. It must be finally thawed if a ready-made cooked-frozen one is purchased. It is better, of course, to boil a living crab - boil water with salt, cloves, bay leaf, allspice, garlic, put the crab, hold for 15 minutes until tender, cool, peel.
Ingredients
• Freshly cooked or purchased in the store crab meat - 500 grams
• Maasdam type hard cheese - 200 grams
• Two fresh small cucumbers
• Large strong tomato
• Canned peas - a small can
• Mayonnaise
• Onion medium
• Salt.
Cooking method
Cut the crab meat into long strips.
Peel cucumbers, chop with straws.
If possible, cut the tomatoes long.
Drain the liquid from the peas.
Peel the onion, cut in half, then chop each half along thinly into slices. Salt, mash, leave to lie down.
Grate the cheese on a coarse grater.
Collect the salad by mixing cucumbers, tomatoes, peas, onions, most of the crab and half the cheese.
Season with mayonnaise, mix gently so that the salad does not turn into porridge due to chopped tomatoes.
Put the salad on the dish on which it will be served. Lay out strips of crab and cheese on top in an artistic mess or, conversely, creating a composition.
Allow to stand for at least 15 minutes in coolness.
Double sea: fish and crab salad with tomatoes and cheese
Another salad that uses not one but two seafood. This time, a couple of crab meat or crab sticks will be canned fish. The advantage of this salad is that it does not need mayonnaise. Fillings from canned food add addedness, so it is better to take fish in oil, in extreme cases, in your own juice, but not in tomato.
Ingredients
• Packaging crab meat or chopsticks - 200 grams
• Jar of canned fish
• Large tomato or two small
• 2 tablespoons dry long-grain rice
• Two medium cucumbers or one long
• Small onion
• 100 grams of hard cheese
• Salt to taste.
Cooking method
Peel the onion, finely chop, add boiling water, add salt. Arrange on a platter.
Drain half of the liquid from canned food, mash the fish with the rest of the juice and oil. Put on top of the onion.
The next layer is diced tomatoes.
Rice must first be boiled until tender, drain the water, cool, rinse well.
In cold rice add the rest of the liquid from canned food, mix.
Put the rice on the tomatoes.
Place chopped cucumbers in cubes on top, preferably without skin. A little salt.
Grate cheese randomly - with large chips or finely-finely, fill in the top of the salad.
Allow to soak for about an hour and serve.
Crab salad with tomatoes and Snow cheese
The name salad is associated with the type of crab - snow crab is appreciated for its delicious, tender, light meat. Used boiled-frozen semi-finished product from this inhabitant of the sea. In extreme cases, you can replace natural crab with a product called crab meat, especially now it is also produced under the brand name "Snow Crab". The original serving in the form of balls allows you to use this crab salad with tomatoes and cheese as a festive dish.
Ingredients
• Meat of natural snow crab and or product "Snow crab" - 300 grams
• Two eggs
• Delicate hard cheese with a soft taste
• Two tomatoes
• Small fresh cucumber
• At will - a handful of peeled walnuts
• Two tablespoons of mayonnaise
• garlic clove
• Dill greens.
Cooking method
Rub the eggs and cheese on a fine grater, you can immediately into one container.
Cut a half from one tomato, remove seeds and juice, cut into a cube as small as possible.
Also chop the cucumber.
Put vegetables to cheese and eggs, squeeze garlic.
Add chopped dill, setting aside a sprig for decoration.
Cut half the crab meat very finely, put to the mixture.
Add mayonnaise and mix into a homogeneous mass.
Now you need to give the salad an original look.
To do this, the rest of the crab meat needs to be cut in the form of chips, can be rubbed on a coarse grater, put separately in a flat plate.
Roll the balls the size of a walnut from the bulk.
In each of them, you can put a half or a quarter of a nut inside.
Break in crab chips, put on a dish.
When all the balls are ready, cut the remaining tomatoes into slices or circles.
Put the tomatoes next to the crab balls, garnish with a sprig of dill. You can squeeze a drop of mayonnaise onto tomato slices.
Tricks and secrets of cooking crab salad with tomatoes and cheese
Instead of mayonnaise, you can take sour cream, natural yogurt as a dressing. The shelf life of such salads is very short - up to 12 hours in the refrigerator.
If a cooked-frozen crab semi-finished product is used, after thawing it is best to hold it in boiling water for about five minutes. This will guarantee the quality of a product that has been stored for a long time.
Any crab salad with tomatoes and cheese can be made mixed, puff or in the form of balls. It should be borne in mind that tomatoes give a lot of juice. It must either be removed or chopped tomatoes put in the form of decoration on top of the salad or next to it. In the flaky version, it is better to place a layer of tomatoes over the crab so that the juices soak the product.
Tomato for salad needs to be selected ripe, but strong. And cheese is used different in hardness, salting and taste - depending on the recipe.
