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Salad with fried crab sticks and champignons is perfect for a festive table and will be an excellent alternative to the classic salad with crab sticks and rice. The dish can be served both warm and cold. Therefore, if you prepare too large portions, they can always be saved for a small snack the next day. The salad is filling and at the same time low-calorie. If desired, you can use low-fat sour cream or mayonnaise as a dressing.

Step 1

Cut the champignons into thin slices.

Step 2

Cut the onion into thin slices.

Step 3

Cut the crab sticks into random pieces.

Step 4

Chop the dill finely.

Step 5

Grate the boiled carrots on a coarse grater.

Step 6

Heat a frying pan with sunflower oil. Fry the onion for 3-5 minutes until golden brown and aromatic.

Step 7

Add the mushrooms to the fried onions. Fry the mushrooms and onions for 5-7 minutes, stirring frequently, until done.

Step 8

Add salt to taste. Stir.

Step 9

Add crab sticks to the pan. Fry everything together, stirring, for 5-7 minutes.

Step 10

Add boiled carrots and dill to the pan. Stir.

Step 11

Divide the salad into portioned plates, add wine vinegar and pepper to taste.