Salad with Crab Sticks, Pineapple, Olives and Corn

by Editorial Staff

An explosion of flavor in one plate! Salad with crab sticks, pineapple, olives and corn is a dish with an extraordinary taste that will delight everyone at the table. It combines crab sticks, sweet canned pineapples, pickled onions, salty olives and juicy sweet corn. Try it!

Cook: 40 mins

Servings: 6


  • Canned pineapples – 200 g
  • Crab sticks – 150 g
  • Canned corn – 150 g
  • Onions – 150 g
  • Pitted olives – 100 g
  • Eggs – 3 pcs.
  • Mayonnaise – 150 g (to taste)
  • Salt to taste
  • Ground black pepper – to taste

Marinade for onions:

  • Cold boiled water – 50 ml
  • Wine vinegar – 9 tbsp
  • or table vinegar 9% – 6-7 tbsp
  • Vegetable oil – 5 tbsp
  • Salt – 1.5 teaspoon
  • Sugar – 5 tbsp (with a slide)
  • Ground black pepper – 0.5 teaspoon
  • Ground sweet paprika – 0.25 teaspoon


  1. Prepare all food. Buy crab sticks juicy and tasty. Use fatty mayonnaise. Throw the pitted olives in a colander to drain all the liquid.
  2. Prepare the onion marinade. Pour water, wine or table vinegar and odorless vegetable oil into a deep bowl. Add salt, sugar, black pepper and paprika. Stir to dissolve the salt and sugar. The marinade will be sweet.
  3. Peel the onions and cut into thin half rings. Place the onions in the marinade. Stir and leave to marinate. While the onions are pickling, prepare the rest of the ingredients.
  4. Be sure to wash eggs before cooking. Boil eggs in salted water for 10 minutes after boiling. Cool eggs in cold water. Peel off. Cut the eggs into thin strips and place in a deep salad bowl.
  5. Clean the crab sticks from the packaging material. Cut the crab sticks into strips. Add to a salad bowl with eggs.
  6. Blot the olives a little with a napkin to remove excess moisture. Slice the olives into rings. Add to the rest of the ingredients.
  7. Add canned corn to a salad bowl. If you have pineapple slices, cut them into cubes. Add pineapples to the salad bowl with the rest of the food.
  8. Throw the pickled onions into a colander to drain the entire pickle. Add the onion to the rest of the ingredients.
  9. Season with salt and ground black pepper to taste. Season the salad with mayonnaise.
  10. Stir.
  11. Salad with crab sticks, pineapple, olives and corn is ready. Serve it straight to the table.

Bon Appetit!

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