SALAD WITH CRAB STICKS AND TOMATOES

An express meal for any occasion. Guests will be delighted! A salad of crab sticks with tomatoes will decorate even a festive table. It is prepared simply and from the most common products. It does not require large expenditures of funds, time and effort. It turns out delicious, nutritious and refreshing. The dish is worthy of all praise!

Ingredients

• Crab sticks250 gr
• Tomatoes 3 pcs.
• Garlic 2 cloves
• Mayonnaise 3 tablespoons
• Ground black pepper to taste
• Salt to taste

Directions

1. We prepare the necessary products according to the list. How to buy crab sticks correctly? Be sure to pay attention to the expiration date of the product. Surimi meat (minced white fish) should appear in the list of ingredients in the first place. Important! Do not buy a product if it has frost on it. This is a sign of re-freezing. Fresh sticks should be free of gray and yellow spots, firm and slightly damp. If the product is sticky, it is spoiled.
2. Choose tomatoes that are juicy, but dense. Soft fruits do not hold their shape well. If you are using a cocktail variety, simply cut them in half. Cut large tomatoes into small cubes or strips. Be sure to drain the juice formed from slicing, it will give the salad extra liquid. If the skin of the tomato is too thick, it is better to remove it. To do this, dip the tomatoes in hot water for a few seconds. Make crosswise cuts with a knife on top. Peel off the skin.
3. Defrost frozen crab sticks beforehand. Without removing the packaging, put them on a cutting board, let them thaw. Now remove the tape. If it does not spin well, hold the sticks over the steam for 1-3 seconds. Now cut them into medium sized rings.
4. Peel the cloves of garlic, pass through a press or cut as finely as possible with a knife. Adjust the amount of garlic to your liking. Mix with mayonnaise on a separate plate.
5. In a large salad bowl, combine the crab sticks and tomatoes. Season with mayonnaise. Season with salt and pepper to taste. Mix gently. Prepare bowls in advance. They should be well washed and dried. Spread out the salad. Garnish with a sprig of dill, parsley, cilantro, or basil leaves. The salad can also be served in a common salad bowl, but in portioned containers the dish will look more spectacular and more festive.
6. The salad turned out to be colorful and appetizing. It tastes soft, juicy and full-bodied. The ingredients go well with each other. The recipe will help out when the guests are already on the doorstep. A long time ago I made a similar salad, but also added mozzarella. This time I decided to make a simplified version. It turned out just as tasty!