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Crab salad with corn, eggs and pineapple

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Kitchen World
Calorie content 163.6 kcal
Portions 3 port.
Cooking time 45 minutes
Proteins * 8.8 g
Fats * 11.7 g
Carbohydrates* 6.4 gr.
* per 100 gr. product
Crab salad with corn, eggs and pineapple
Content

Canned pineapple gives this dish a special aroma and sophistication. Crab salad turns out to be juicy, with a pleasant sweetish taste, it can be served as an appetizer at a festive feast.

Ingredients

Cooking process

step 1 out of 5
Defrost the crab sticks and cut into thin slices.
step 2 out of 5
Drain the juice from canned pineapple and corn. Cut the pineapple into cubes.
step 3 out of 5
Wash the eggs well, put them in water and boil until tender. Peel and dice chilled eggs.
step 4 out of 5
Cut the cheese into cubes.
step 5 out of 5
Put corn, crab sticks, pineapple, cheese and eggs into a salad bowl, add mayonnaise and stir. The crab salad is ready to serve.

Bon Appetit!

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