Crab Salad with Eggs
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
Crab salad with eggs
Ingredients
- Chicken Egg - 4 pieces
- Canned Corn - 10.6 oz
- Crab sticks in brine - 14.1 oz
- Cucumbers - 2 pieces
- White Cabbage - 21.2 oz
- Dill - 2 sprigs
- Mayonnaise - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Boil the eggs hard: place them in cold water, bring to a boil, and cook for 10 minutes, no longer, to prevent a gray ring from forming around the yolk.
Step 3
Cover the eggs with cold water, peel them, and cut into cubes measuring 3–5 mm on each side.
Step 4
Wash the cucumbers and cut them into the same-sized cubes.
Step 5
Chop the cabbage as finely as possible. If it's not very young, sprinkle with salt and massage it with your hands.
Step 6
Remove the tough stems from the dill and chop it finely.
Step 7
Cut the crab sticks into cubes of the same size as the eggs and cucumbers.
Step 8
Mix the crab sticks, eggs, cucumbers, dill, and cabbage.
Step 9
Drain the liquid from the can of corn and add the kernels to the salad.
Step 10
Add mayonnaise and mix well. Be sure to taste the salad and add salt and pepper to your liking.
Step 11
You can prepare the salad in advance, but add the mayonnaise just before serving.
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