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Crab salad without corn

0
976
Kitchen European
Calorie content 117.3 kcal
Portions 5 port.
Cooking time 70 minutes
Proteins * 5.4 gr.
Fats * 7.7 g
Carbohydrates* 8.1 gr.
* per 100 gr. product
Crab salad without corn
Content

Creative and unusual salad with mushrooms and carrots, which is wrapped in a roll and served in such a non-standard way. The set of products is also not classic. A special salad for a special occasion.

Ingredients

Cooking process

step 1 out of 11
Wash the carrots with a brush and cook until tender. Peel the mushrooms, cut into pieces and fry in a pan with butter.
step 2 out of 11
Peel the onion, rinse and cut into half rings. Transfer it to a skillet and fry everything together. Leave to cool.
step 3 out of 11
Peel the boiled carrots and grate on a medium coarse grater.
step 4 out of 11
Remove the crab sticks from the packaging and cut into small pieces. Boil eggs hard-boiled.
step 5 out of 11
Spread the cling film on the table and lay out the boiled carrots, distribute in a square shape.
step 6 out of 11
Put the mushrooms on top of the carrots, only without the liquid that has probably formed in the pan. Brush with a fine mesh of mayonnaise.
step 7 out of 11
For peeled eggs, separate the whites from the yolks.
step 8 out of 11
Grind the proteins on a coarse grater and sprinkle the mushrooms on top. Brush the layer thinly with mayonnaise.
step 9 out of 11
Cover the squirrels with crab sticks and sprinkle evenly with a mayonnaise net.
step 10 out of 11
Gently start rolling the roll, lifting the film on one side. Gradually zip the top of the film up, roll the roll and wrap it in a round film. Place the salad in the cold for 30 minutes.
step 11 out of 11
Place the roll in a dish to size and garnish with mayonnaise and grated egg yolks.

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