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Crab Stick Salad with Pineapple in Lavash Baskets
Instructions
I cut the thin lavash (2 pcs) into squares of 12×12 cm – you need 2 squares per basket. A size of 12 cm is ideal for medium-depth muffin tins. Squares that are too small will not cover the mould, while ones that are too large are hard to fit in. I beat 1 raw egg with a fork and brush one of the squares on one side.
I cover the egg-brushed square with a second square, with the corners offset by 45 degrees – this gives an 8-pointed «star» instead of an ordinary square. I press the layers together with my hands so they stick better. Offsetting the corners gives the basket a more interesting shape with «petals» around the edges.
I form the baskets, carefully pressing the glued lavash into muffin or cupcake tins with deep cups. I flatten the bottom with my hands so the finished basket sits stable. I leave the edges of the «petals» sticking out – this is part of the decoration.
I bake the baskets in an oven preheated to 180°C for about 12–15 minutes, until golden and crisp. Do not overbake them – over-dried baskets will «crumble» like crisps. I take them out of the oven and let them cool right in the tins for 5 minutes – hot baskets can lose their shape.
I prepare the ingredients for the salad: I hard-boil the eggs (10 minutes after the water comes to the boil), wash the fresh cucumber, open the tin of pineapple and drain the juice (keeping 1–2 tbsp for the dressing). I chill all the ingredients – warm ones will «melt» the yogurt dressing and make the salad runny.
I cut the crab sticks (150 g) into small 0.5 cm cubes – this cut gives an even distribution throughout the salad and lets you spoon neat portions into the small baskets. Large pieces of crab stick will «stand out» and fall out of the baskets when served – a fine dice is essential.
I cut the fresh cucumber into medium 0.5–1 cm cubes. If the cucumber has a watery centre, remove it with a spoon, otherwise the salad will «run» from the cucumber juice. Use firm, crisp cucumbers without bitterness – limp ones will make the salad watery and unpleasant in taste.
I cut the canned pineapple (150 g) into medium 0.5 cm cubes, to match the other ingredients. Before cutting, be sure to drain off all the juice and pat the pineapple dry with a paper towel. Without drying it, the juice will «run» into the salad and make the baskets wet inside – ruining the crunch.
I cut the boiled eggs (2 pcs) into small 0.5 cm cubes. For a pretty presentation you can separate the yolks from the whites and use them separately for different-coloured layers. The eggs add substance and a neutral flavour background for the crab sticks and pineapple in the salad.
I cut the hard cheese (100 g) into small 0.5 cm cubes – the same size as the rest of the ingredients. Chill the cheese first – warm cheese «smears» and loses its shape when cut. Mild cheeses without a sharp flavour, such as Russian, Gouda or Edam, work well.
I put all the chopped ingredients into a large bowl and stir gently from the bottom up with a spatula. It is important to keep the proportions balanced – not to let the crab or the pineapple take over. All the components should be in harmonious proportion.
I add the Greek yogurt (100 g) and 1 tsp of lemon juice for a little zing. Greek yogurt is a «lighter» alternative to mayonnaise, making the dish less calorific. Ordinary yogurt is too runny – Greek yogurt has a thick texture, ideal for salads.
I add finely chopped dill (1 bunch) for freshness and a green colour. Dill goes perfectly with crab sticks and cucumber – it gives the salad a «summery» character. You can swap it for parsley or spring onion to taste, but dill is the classic choice for fish dishes.
I mix the salad thoroughly and taste it for salt and pepper, adjusting to taste. KEY POINT: the salad must not be too wet, or the baskets will go soggy. If it is on the runny side, add a teaspoon of breadcrumbs to soak up the excess moisture.
I fill the cooled baskets with salad right before serving – not in advance, or the crunch will be lost. I spoon each basket into a «mound» and garnish with a sprig of dill on top for a pretty presentation. The crab stick and pineapple salad in baskets is ready!
Tips
- 1
Make the baskets ahead of time (1–2 days in advance) and store them in a dry place in an airtight box – that way they will not go soggy and will keep their crunch.
- 2
Fill the baskets with salad right before serving – after 30 minutes the lavash will go soggy from the moisture in the salad and lose its shape.
- 3
You can replace the Greek yogurt with homemade mayonnaise, 15% sour cream or classic mayonnaise – to suit your taste and the calorie count. I use a similar approach for my prawn tartlets.
- 4
Lavash baskets are a versatile way to serve: they suit any salads, fruit mixtures, pâtés or caviar. Experiment with the fillings.
FAQ
Can I make the salad without pineapple? +
Yes, the pineapple can be replaced with canned sweetcorn (200 g) for a more «classic» crab salad without the sweetness. Halved red grapes also work well – they give sweetness and juiciness like pineapple, but without being cloying. Fresh apple in small cubes will give a similar taste with a slight tartness. Without a sweet component the salad becomes more «savoury» and less interesting – the sweet note is important for the balance of flavour. Each substitution gives the salad its own character while keeping the basic concept.
Why do the baskets go soggy an hour after filling? +
The main reasons are: a salad that is too wet (too much yogurt/mayonnaise), juicy ingredients that were not patted dry (cucumber, pineapple), and filling them too far in advance. The solution: add 1 tbsp of breadcrumbs to the salad to absorb the moisture, pat the pineapple and cucumber dry with a paper towel before cutting, and fill the baskets only just before serving. You can also «bake» the baskets a little longer until they are completely dry (15–17 minutes) – this makes them «armoured» against moisture.
How long do empty lavash baskets keep? +
Empty cooled baskets keep in a tightly closed tin box or container at room temperature for up to 7 days without losing their crunch. Do not store them in plastic bags – the baskets will go damp from condensation within 1 day. For longer storage, freeze them for up to 1 month in airtight bags – before using, thaw completely in the open air and, if needed, dry them for 5 minutes in the oven at 100°C to restore the crunch. Ideally, make them 1–2 days before the celebration.
What should I serve the salad with? +
The salad in baskets is a self-contained appetiser for a buffet table or an individually portioned dish for a festive dinner. It is ideal as part of an appetiser assortment: with caviar tartlets, salmon sandwiches, olives and pickled onion. For drinks – dry white wine (Riesling, Chardonnay), semi-sweet champagne (brut for the dry version), or non-alcoholic citrus cocktails. Garnish the dish with sprigs of parsley or dill around the baskets – a «nest» of greenery with the bright baskets. Ideal for a birthday, New Year or office party.
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