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Salad with Egg Crepes and Imitation Crab Sticks
Instructions
Take the crab sticks out of the package and let them thaw completely at room temperature for about 20–30 minutes — frozen sticks crumble when sliced. Carefully peel the cellophane film off each stick; this is an essential step, as many people forget about the wrapping and it spoils the texture of the salad. Cut the sticks into thin, even strips about 3–4 mm wide — this size matches the egg pancakes nicely. Use a sharp knife so the edges are clean rather than ragged.
Take the "Russian" cheese out of the fridge 10 minutes before cooking — slightly warmed cheese grates more easily and does not crumble. Grate it on a coarse grater with 5–6 mm holes — large shavings give the salad texture and do not clump together when dressed with mayonnaise. If the cheese starts to crumble, put it in the freezer for 5 minutes. Set the grated cheese aside in the fridge for now so it does not dry out.
Rinse the cucumbers thoroughly under running water and pat them dry with a paper towel. Trim off the ends on both sides — they are often bitter. Cut the cucumbers into thin batons about 4×4 mm and 3–4 cm long — it is important to keep all the ingredients cut to the same size for an even texture. If the cucumbers have large seeds, scoop out the core with a teaspoon, as excess moisture will make the salad watery.
Now make the egg pancakes — this is the highlight of the salad. Crack one egg into a small bowl, add a pinch of salt (about 1 g), a little ground black pepper on the tip of a knife and a pinch of curry for a lovely golden colour. Curry not only tints the eggs but also gives them a gentle, slightly spicy aroma. Whisk briskly with a fork for 30–40 seconds until completely smooth — the white and yolk should be fully combined.
Heat a non-stick frying pan 22–24 cm in diameter over the lowest heat for 1–2 minutes. Add just a few drops of vegetable oil and spread it over the whole surface with a silicone brush — the layer of oil should be very thin. Pour in the beaten egg and quickly tilt the pan so the mixture coats the whole base evenly. Fry over low heat for 40–50 seconds until the top sets, then turn it with a spatula and cook for another 20 seconds. Slide it onto a plate, let it cool for 2–3 minutes and cut into strips 4–5 mm wide. Repeat with the remaining four eggs.
Combine all the prepared ingredients in a deep bowl of at least 2 litres — in a cramped dish it is hard to mix without damaging the ingredients. Add 100 g of classic or Provençal mayonnaise — it has the ideal consistency for salads. Stir gently with two spoons, lifting from the bottom up, so as not to crush the egg pancakes. Taste for salt and pepper and adjust if needed. Transfer to a salad bowl and garnish with finely chopped green onion and a handful of croutons right before serving.
FAQ
Can I make the salad in advance? +
Yes, but it is best to add the pancakes and croutons right before serving — they lose their texture in the dressing. The rest of the ingredients can be mixed 2–3 hours before the meal and kept in the fridge, covered with cling film.
What can I use instead of crab sticks? +
Boiled chicken breast cut into strips, or peeled cooked prawns, both work well. The taste will be different but no less interesting. With chicken breast the salad is more filling, with prawns it is more refined.
How long does the finished salad keep? +
Once dressed with mayonnaise, the salad keeps in the fridge for no more than 12 hours at +2 to +6 °C. It is best to make it just before serving — that way the texture of all the ingredients is perfect.
Which cheese is best to use? +
"Russian" or "Dutch" cheese is ideal — they are moderately salty and grate well. You can use Gouda or Maasdam for a milder flavour. I do not recommend processed cheese, as it clumps together.
Can I add other ingredients? +
Yes, the salad goes very well with canned sweetcorn (100 g), fresh dill, boiled eggs cut into cubes, or avocado. Experiment with additions while keeping the balance of textures — crunchy, soft and juicy.
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