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Salad with Fried Imitation Crab Sticks and Mushrooms
Instructions
I prepare the ingredients I need. Peel the onion and garlic. Hard-boil the eggs and peel off the shells. Rinse the champignons thoroughly under running water. It is better to replace store-bought mayonnaise with homemade mayonnaise.
Dice the onion into small cubes.
Dice the fresh champignons into cubes as well.
Slice the crab sticks into thin pieces.
Heat a skillet and pour in a small amount of vegetable oil.
Add the prepared diced onion to the skillet. Stirring occasionally, fry the onion over medium heat until golden.
Add the diced champignons to the onion and fry until all the moisture has evaporated.
Transfer the fried mushrooms and onion to a deep bowl.
In the same skillet where the onion and champignons were fried, pour in a little vegetable oil and add the sliced crab sticks. Fry them over medium heat as well, stirring constantly. During frying some of the crab sticks will unroll – this is normal. Once the crab sticks are golden brown, remove them from the heat.
Transfer the fried crab sticks to the mushrooms and onion.
Grate the boiled eggs on a vegetable grater.
Add the grated eggs to the rest of the prepared ingredients.
Add the garlic to the same bowl, either grated or pressed through a garlic press.
Add 2 tablespoons of mayonnaise and mix everything together.
Salt and lightly pepper the salad. Taste it, and if there is not enough salt or pepper, add more to taste. Mix everything well.
The salad with fried crab sticks and champignons is ready. I put it in the fridge for a few hours to chill, then serve it.
Tips
- 1
Fry the crab sticks – this is the "secret" to the flavour. Raw crab sticks are neutral. After frying they take on a caramelised crust and a rich flavour, like "crab croutons".
- 2
Evaporate the water from the mushrooms – this is the "secret" to the texture. If you leave the mushrooms wet, the salad will turn watery. Fry them until the liquid has fully evaporated, and the mushrooms stay dry and aromatic.
- 3
One pan – this is the "secret" to the aroma. Frying the onion, mushrooms and crab sticks in the same pan lets the flavours combine in the oil, giving the salad a deeper taste.
- 4
A few hours in the fridge – this is the "secret" to letting it steep. A freshly mixed salad tastes disjointed. After chilling, the garlic and mayonnaise soak through everything and the flavour becomes whole. The same principle works for other kinds of salads with crab sticks.
Video
FAQ
Which champignons should I choose? +
Fresh white champignons of medium size are ideal (about 8–10 mushrooms for 250 g). As alternatives you can use brown (royal) champignons for a more pronounced flavour, portobello, or oyster mushrooms for a more delicate taste. Do not use limp mushrooms or ones with dark spots. For the classic version, fresh champignons are a must.
What can replace the crab sticks? +
You can use boiled prawns, smoked salmon, canned tuna without oil for a brighter flavour, boiled squid, or fried chicken breast for a more neutral, budget-friendly option. Do not use crab sticks that have dried out or cracked. For the classic version, use chilled crab sticks of medium firmness.
How long does the salad keep? +
It keeps for 2 days in the fridge in a tightly closed container. Any longer and the mushrooms darken, the crab sticks lose their juiciness and the mayonnaise separates. Before serving, let it stand for 10 minutes at room temperature. I do not recommend freezing it, as the texture would be completely ruined. The salad is at its best 2–3 hours after it is made, once it has rested in the cold and the flavours have combined; on the second day the taste is even deeper. Do not leave it at room temperature for longer than 2 hours, as eggs with mayonnaise and mushrooms spoil quickly.
What to serve the salad with? +
As a classic appetiser it goes well with slices of dark rye bread, boiled potatoes, or a cup of chicken broth. It also pairs with fresh sliced vegetables, slices of hard cheese, or a glass of tomato juice. It makes a hearty appetiser for both everyday meals and celebrations.
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