I have often found myself in situations where I wanted to prepare something quick that doesn't involve cooking, especially when I had some crab sticks on hand. This salad is exactly the kind of appetizer you can quickly put on the table, with simple ingredients, without any hassle and without making too much mess in the kitchen. Usually, when I have guests or want to improvise a snack, I resort to this recipe because it is straightforward and is finished as quickly as it was made.
Quick Info
Total time: approximately 15-20 minutes
Preparation time: 15 minutes (no cooking involved)
Cooking time: -
Servings: 3-4, depending on how generous the slices of bread are
Difficulty: easy
Recipe type: cold appetizer, suitable for snacks or festive platters
Ingredients
1 pack of crab sticks (250 g)
2 onions
1 raw egg yolk (for mayonnaise)
Oil (for mayonnaise, to taste, until the desired texture is achieved)
Salt
Pepper
Olives (optional, for decoration or flavor)
Preparation method
1. Cut the crab sticks as finely as possible. The finer they are, the better the texture will be in the salad.
2. Peel the onion and chop it very finely. To prevent the salad from having a strong onion flavor, I prefer white or red onion, but you can use whatever you have.
3. Prepare the mayonnaise from one raw egg yolk. Put the yolk in a bowl, sprinkle a little salt, and gradually add the oil, mixing continuously until it binds and reaches the desired consistency. It takes a good few tablespoons of oil, but not a large amount - just enough to coat the mixture at the end.
4. Mix the chopped crab sticks, onion, and mayonnaise in a large bowl. Stir well to combine all the flavors.
5. Season to taste with salt and pepper. Taste and adjust if needed.
6. If you want, you can add olives on top or mixed into the salad. They are optional but add a splash of color and flavor.
7. Serve the salad on slices of toasted bread. This way, it is crunchy and filling.
Why I make this recipe often
It’s among the quickest and most practical options for a cold appetizer, especially when you have crab sticks on hand. It requires no cooking, can be easily adapted based on what you have in the fridge, and keeps well for a few hours if you want to make it in advance. It works anytime, whether for a lunch snack or as part of a platter with multiple appetizers.
Tips and variations
Tips
Chop the onion as finely as you can, especially if you’re not a fan of a strong flavor.
Use neutral oil for the mayonnaise so it doesn’t overpower the taste of the other ingredients.
If you find it too difficult to make classic mayonnaise, you can also use a small hand mixer - it helps to make it quickly.
Substitutions
If you don’t want to make mayonnaise from scratch, store-bought mayonnaise works too, but the taste will be slightly different.
You can use red onion if you want a splash of color and a slightly sweeter taste.
If you don’t have olives, you can safely omit them or replace them with a few capers.
Variations
You can add a tablespoon of yogurt to the mayonnaise if you want it to be lighter.
For an extra freshness, a bit of chopped parsley works too, although it’s not mandatory.
If you prefer something crunchier, you can add a few slices of fresh cucumber, but only if it doesn’t interfere with the base flavor.
Serving ideas
The simplest version is on toasted bread, but it also works well as a filling for halved boiled eggs.
It can be put in small tartines for cold platters.
It can be served as a cold salad at lunch.
Frequently asked questions
Can frozen crab sticks be used?
Yes, just let them thaw completely and drain well before cutting.
Can I make the recipe with store-bought mayonnaise?
It’s possible, but the taste will be slightly different and less fresh. If you don’t have time, it’s still a good option.
What type of bread works best?
I use plain white bread, but whole grain bread or toasted baguette are also suitable.
Can I make the salad a day in advance?
Ideally, you should make it on the day of serving, but if needed, you can keep it in the fridge for a few hours. Fresh onion and mayonnaise can change texture overnight.
Is it mandatory to add olives?
No, they are just for decoration or an extra flavor. They can be omitted without any issues.
Nutritional values (estimate)
For one serving (approx. 100 g):
Calories: 170-200 kcal
Protein: 7-10 g
Fat: 14-17 g (depending on how much oil you use in the mayonnaise)
Carbohydrates: 6-9 g
These are approximate values as they depend on how much oil you add and the type of crab sticks used.
Storage and reheating
The salad keeps in the fridge in a covered container for up to 12-16 hours. I do not recommend keeping it longer due to the fresh mayonnaise and onion, which change flavor. It is not meant to be reheated or frozen. It’s best to make and eat it fresh.
Quick Info
Total time: approximately 15-20 minutes
Preparation time: 15 minutes (no cooking involved)
Cooking time: -
Servings: 3-4, depending on how generous the slices of bread are
Difficulty: easy
Recipe type: cold appetizer, suitable for snacks or festive platters
Ingredients
1 pack of crab sticks (250 g)
2 onions
1 raw egg yolk (for mayonnaise)
Oil (for mayonnaise, to taste, until the desired texture is achieved)
Salt
Pepper
Olives (optional, for decoration or flavor)
Preparation method
1. Cut the crab sticks as finely as possible. The finer they are, the better the texture will be in the salad.
2. Peel the onion and chop it very finely. To prevent the salad from having a strong onion flavor, I prefer white or red onion, but you can use whatever you have.
3. Prepare the mayonnaise from one raw egg yolk. Put the yolk in a bowl, sprinkle a little salt, and gradually add the oil, mixing continuously until it binds and reaches the desired consistency. It takes a good few tablespoons of oil, but not a large amount - just enough to coat the mixture at the end.
4. Mix the chopped crab sticks, onion, and mayonnaise in a large bowl. Stir well to combine all the flavors.
5. Season to taste with salt and pepper. Taste and adjust if needed.
6. If you want, you can add olives on top or mixed into the salad. They are optional but add a splash of color and flavor.
7. Serve the salad on slices of toasted bread. This way, it is crunchy and filling.
Why I make this recipe often
It’s among the quickest and most practical options for a cold appetizer, especially when you have crab sticks on hand. It requires no cooking, can be easily adapted based on what you have in the fridge, and keeps well for a few hours if you want to make it in advance. It works anytime, whether for a lunch snack or as part of a platter with multiple appetizers.
Tips and variations
Tips
Chop the onion as finely as you can, especially if you’re not a fan of a strong flavor.
Use neutral oil for the mayonnaise so it doesn’t overpower the taste of the other ingredients.
If you find it too difficult to make classic mayonnaise, you can also use a small hand mixer - it helps to make it quickly.
Substitutions
If you don’t want to make mayonnaise from scratch, store-bought mayonnaise works too, but the taste will be slightly different.
You can use red onion if you want a splash of color and a slightly sweeter taste.
If you don’t have olives, you can safely omit them or replace them with a few capers.
Variations
You can add a tablespoon of yogurt to the mayonnaise if you want it to be lighter.
For an extra freshness, a bit of chopped parsley works too, although it’s not mandatory.
If you prefer something crunchier, you can add a few slices of fresh cucumber, but only if it doesn’t interfere with the base flavor.
Serving ideas
The simplest version is on toasted bread, but it also works well as a filling for halved boiled eggs.
It can be put in small tartines for cold platters.
It can be served as a cold salad at lunch.
Frequently asked questions
Can frozen crab sticks be used?
Yes, just let them thaw completely and drain well before cutting.
Can I make the recipe with store-bought mayonnaise?
It’s possible, but the taste will be slightly different and less fresh. If you don’t have time, it’s still a good option.
What type of bread works best?
I use plain white bread, but whole grain bread or toasted baguette are also suitable.
Can I make the salad a day in advance?
Ideally, you should make it on the day of serving, but if needed, you can keep it in the fridge for a few hours. Fresh onion and mayonnaise can change texture overnight.
Is it mandatory to add olives?
No, they are just for decoration or an extra flavor. They can be omitted without any issues.
Nutritional values (estimate)
For one serving (approx. 100 g):
Calories: 170-200 kcal
Protein: 7-10 g
Fat: 14-17 g (depending on how much oil you use in the mayonnaise)
Carbohydrates: 6-9 g
These are approximate values as they depend on how much oil you add and the type of crab sticks used.
Storage and reheating
The salad keeps in the fridge in a covered container for up to 12-16 hours. I do not recommend keeping it longer due to the fresh mayonnaise and onion, which change flavor. It is not meant to be reheated or frozen. It’s best to make and eat it fresh.