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Crab salad with corn, egg and chips

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Kitchen World
Calorie content 208.1 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 5.4 gr.
Fats * 10.7 g
Carbohydrates* 21.8 g
* per 100 gr. product
Crab salad with corn, egg and chips
Content

This crab salad is perfect for a light snack or lunch. To prevent the chips from getting soaked ahead of time and turning into porridge, they should be added immediately before serving.

Ingredients

Cooking process

step 1 out of 7
Cut the chilled crab meat into small cubes.
step 2 out of 7
Cook eggs and rice in advance, cool. Grind the eggs through a fine grater.
step 3 out of 7
Remember the chips a little.
step 4 out of 7
Put a layer of chilled rice in a bowl, brush with mayonnaise.
step 5 out of 7
Next, a layer of crab meat and mayonnaise.
step 6 out of 7
Put the crushed eggs in the next layer, apply a little mayonnaise on it.
step 7 out of 7
Then a layer of canned corn and a sprinkle of chips on top. The crab salad is ready and can be served immediately.

Bon Appetit!

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