Crab Stick, Corn & Cucumber Salad
Bright, tasty, and filling - made from simple ingredients! This crab stick, corn, and cucumber salad turns out incredibly tender. If you layer it, it looks especially beautiful and vibrant and can decorate any festive table. If you’re short on time, you can simply mix everything together.
Updated : 05 January, 2026
Easy
About 30 min.
Ingredients
300 grams
Crab sticks
300 grams
Canned corn
250 grams
Cucumber
5
Chicken eggs
100 grams
Green onion
4 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a crab stick salad with corn and cucumber? Prepare all the necessary ingredients. When choosing crab sticks, always check the expiration date. Surimi (minced white fish) should be listed first in the ingredients. Don’t buy a product with frost/ice glaze on it - this can be a sign it was refrozen. Fresh sticks should have no gray or yellow spots, be springy, and slightly moist. If the product feels sticky, it’s spoiled.
Step 2
It’s best to boil the eggs in advance so you don’t have to wait for them to cool. Hard-boil them: cover with cold water and cook for 10 minutes after the water comes to a boil over medium heat. To make them peel easily, pour cold water over the cooked eggs. Cool completely, peel, separate whites from yolks, and finely grate them.
Step 3
You can assemble the salad in layers in a large salad bowl or in individual portions. I used a food ring, but you can also mound the ingredients neatly. Spread a thin layer of mayonnaise on the bottom - this helps hold the first layer together. Add a layer of corn on top and level it out.
Step 4
Spread a thin layer of mayonnaise over the corn, leaving the edges clean so it looks neat. Add the yolks as the next layer and spread with mayonnaise.
Step 5
Wash the cucumber and trim the end. If the skin isn’t tough, damaged, or bitter, you don’t need to peel it. Pat dry and dice into small cubes. Add as the next layer. If the cucumber is very watery, you can gently squeeze it after chopping.
Step 6
Spread a thin layer of mayonnaise over the cucumbers. Cut the crab sticks into small cubes and add as the next layer; spread a little mayonnaise on top.
Step 7
Remove any wilted parts from the green onion, rinse and dry it. Chop finely and add as the next layer.
Step 8
Finish with a layer of grated/chopped egg whites. Smooth the surface so the salad looks tidy. Refrigerate for at least 20 minutes.
Step 9
Before serving, carefully remove the ring and decorate the top as you like.
Step 10
I layered the remaining ingredients in a large salad bowl.
Author note
Share the recipe
