photo: Pineapple Crab Sticks Salad

Pineapple Crab Sticks Salad

Let’s prepare delicious layered salad with crab sticks and pineapples for the holidays. All ingredients combine perfectly with each other, emphasizing each other's taste. Thanks to fruits and canned corn, the salad is light and juicy. Preparation takes a minimum of time and efforts. Nothing needs to be prepared in advance. A layered salad with crab sticks can be prepared in a deep glass salad bowl or served in portions using wide glasses. It’s convenient to form the salad using a cooking ring or split baking mold.
20 min
6 servings


  • Crab sticks
    240 g
  • Egg
    4 pcs
  • Cheese
    150 g
  • Canned corn
    340 g
  • Canned pineapple
    340 g
  • Mayonnaise
    75 g

Pineapple Crab Sticks Salad


  • 1. In advance take out crab sticks of the fridge so they defreeze. Clean the crab sticks from the wrap and cut them into small cubes. Put the ground ingredient in a salad bowl or portion dish as the first layer. Apply a thin mayonnaise net.
  • 2. Drain the marinade from canned pineapples. Cut fruit into small cubes and put them on top of crab sticks. On top of the fruit let’s apply a thin layer of sauce.
  • 3. Boil hard chicken eggs, clean from the shell and ground on a large grater. Put the grated eggs in the salad bowl. Salt egg layer a little and grease with mayonnaise.
  • 4. Next grate hard cheese on a large grater. Put grated cheese on top of boiled eggs. On the above again apply a thin net of mayonnaise.
  • 5. Drain the marinade from canned corn and put in salad bowl. This is the last layer of the salad. You don't need to grease corn with mayonnaise.
  • 6. Send the ready salad to the fridge for 1-2 hours to insist. Before serving let’s decorate the layered crab sticks and pineapples salad with fresh greenery.

    Bon Appetite!