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Crab salad with corn, egg and cabbage

0
490
Kitchen World
Calorie content 98.7 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 3.9 gr.
Fats * 6.4 gr.
Carbohydrates* 6.1 gr.
* per 100 gr. product
Crab salad with corn, egg and cabbage
Content

Instead of the traditional rice in this recipe, you are encouraged to add fresh cabbage to the crab salad. The dish will turn out to be light, colorful and tasty. For freshness and aroma, dill and cucumber are added to the salad.

Ingredients

Cooking process

step 1 out of 7
Boil the hard-boiled eggs over high heat for 10 minutes. Then cool them in cold water.
step 2 out of 7
Chop the cabbage into thin strips, transfer to a separate bowl, add a little salt and rub by hand until juice appears.
step 3 out of 7
Rinse the cucumbers, dry with a napkin and chop them into small cubes. Put the corn from the jar into a colander and rinse under running water.
step 4 out of 7
Cut the boiled eggs into small pieces or chop on a coarse grater, as you like. Free the sticks from the shell and then cut into small cubes.
step 5 out of 7
Dry the dill washed under cold water with a napkin and chop finely.
step 6 out of 7
Squeeze the juice from the shredded cabbage and transfer it to a large salad bowl. Then place all the chopped ingredients in a salad bowl and add the corn kernels.
step 7 out of 7
Add salt, black pepper, mayonnaise to the salad to your liking and stir gently with a spoon. Cooked crab salad with corn, cabbage and egg can be served immediately.

Delicious and successful dishes!

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