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Salad with corn, crab sticks, and processed cheese
Instructions
Chop the onion into small cubes of 3–4 mm – this is the salad's secret "signature" ingredient. Cutting it finely matters: large pieces of onion would give harsh chunks in the salad, while small ones dissolve into the overall mass and add only flavour.
Melt the butter together with the vegetable oil in a pan over medium heat – the mix of two kinds of fat gives the onion a distinctive creamy aroma and prevents burning. Butter alone would burn (it scorches at 110 °C), while vegetable oil alone gives a flat taste.
Fry the chopped onion in the oil mixture for 5–7 minutes until golden. This is the key stage for the unique taste: fried onion in a crab salad is an unusual touch that gives the distinctive "signature" note. Do not over-fry it to brown – it would turn bitter.
Take the fried onion off the heat and let it cool completely – at least 10–15 minutes on a plate. Hot onion would "melt" the processed cheese and crab sticks into the overall mass while mixing. Fully cooled onion keeps its texture in the salad.
Chop the fresh cucumber into small cubes of 5–7 mm. Fresh cucumber gives the finished salad crispness and juiciness. If the cucumber is large, with a thick skin and big seeds, peel it before chopping for a tender texture.
Grate the processed cheese (first chilled in the freezer for 30 minutes for convenience) and the boiled eggs on a fine grater. Chilling the processed cheese is an important trick: warm cheese would smear across the grater and not grate properly. Cold cheese grates into perfect shavings.
Chop the pickled cucumber into small cubes of 5 mm. Pickled cucumber adds a piquant tang that balances the sweetness of the corn and the delicacy of the processed cheese – an important flavour accent of the salad.
Combine all the ingredients in a large bowl: the cooled fried onion, the crab sticks grated on a coarse grater, the chopped cucumbers, the grated eggs, and the corn drained from the can. Drain the corn liquid thoroughly – otherwise the salad will be watery.
Dress the salad with mayonnaise to taste (2–3 tablespoons for this portion) and gently fold it together with a silicone spatula from the bottom up. Do not stir for too long – the ingredients would break down into a mush. Even distribution of the mayonnaise is enough.
The salad with corn and crab sticks is ready! Transfer it to a pretty serving bowl and chill it in the fridge for 30 minutes before serving. Garnish with fresh herbs or corn kernels for a striking finish.
Tips
- 1
Fried onion and processed cheese are the "secret" ingredients behind the special taste of this salad. Do not skip frying the onion.
- 2
Choose a soft processed cheese with a creamy flavour – it grates better and gives the salad its characteristic tenderness.
- 3
The salad holds its shape well, so it suits tartlets or buffet canapés. I use a similar approach for my classic crab salad.
- 4
You can use real shrimp or crab meat instead of the sticks for a "premium" version with a richer seafood flavour.
FAQ
Can I make the salad without frying the onion? +
Yes, but the creamy aroma and the distinctive "signature" taste will be less pronounced. If you are short on time, use marinated onion instead of fried: chop it, pour boiling water over it for 5 minutes with a pinch of sugar and some vinegar. Marinated onion also gives a piquant note, but without the creamy element. To simplify things further, you can use shop-bought dried fried onion (3 tablespoons) as a "quick" alternative.
What can replace the processed cheese in the salad? +
Cream cheese such as Philadelphia (denser and more natural), feta (for a salty Greek accent), soft goat cheese (a refined option), or brie or camembert (a "French" character) all work. Each substitute gives the salad its own character. For a budget version, simply use grated hard cheese (such as Russian or Dutch) – the taste will be different, but still good. Without a cheese component, the salad loses its characteristic creaminess.
How do I store the salad properly? +
Keep it in the fridge in a tightly sealed container or under cling film – for up to 24 hours without loss of quality. I do not recommend keeping it longer: the mayonnaise will start to separate, the cucumbers will release juice, and the salad will fall apart. For a festive table, make it at most 4–6 hours before serving – the flavours will have time to come together while the appearance stays fresh. Do not leave it at room temperature for more than 2 hours, as mayonnaise spoils quickly in the warmth.
What should I serve the salad with for a festive table? +
As part of an assortment of appetisers for a celebration: with herring under a fur coat, Olivier, mimosa salad, aspic fish, and cold cuts. It goes well with dry white or rosé wine, champagne, or a light craft beer. Among hot dishes, it pairs nicely with roast chicken, turkey, or fish. For a buffet, arrange it in individual cups or mini tartlets for a modern restaurant format. Garnish with a sprig of dill and pomegranate seeds for a bright presentation.
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