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Crab salad with corn, egg and Korean carrots

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628
Kitchen World
Calorie content 127 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 18.2 g
Fats * 6.9 gr.
Carbohydrates* 8.4 gr.
* per 100 gr. product
Crab salad with corn, egg and Korean carrots
Content

A salad based on crab sticks and Korean carrots is easy and quick to prepare. Take carrots either from the store or cooked by yourself. Do not defrost frozen crab sticks in water so that they do not lose their taste. Season the salad with mayonnaise before serving, otherwise it will quickly turn sour. The recipe suggests adding some melted cheese to the salad to make the dish more satisfying.

Ingredients

Cooking process

step 1 out of 7
Boil hard-boiled eggs, cool in ice water, peel and cut into small cubes. Transfer the eggs to a salad bowl.
step 2 out of 7
We release the crab sticks thawed in advance from the packaging and cut into cubes or straws, as you like. We transfer them to a salad bowl.
step 3 out of 7
Processed cheese (preferably frozen in advance to make it easier to cut) is also cut into small cubes.
step 4 out of 7
We put the Korean carrots on a sieve to remove excess liquid, cut into pieces and put them in a salad bowl.
step 5 out of 7
Open a jar of canned corn, drain off the excess liquid and put the grains in the salad.
step 6 out of 7
Chop the green onion into pieces and transfer to the salad bowl. Then put mayonnaise in the salad and mix gently with a spoon.
step 7 out of 7
Cool the prepared salad for 30 minutes in the refrigerator, then put it in a small serving salad bowl and serve.

Bon Appetit!

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