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Crab salad with corn, egg and carrots

0
451
Kitchen World
Calorie content 104.3 kcal
Portions 10 port.
Cooking time 60 minutes
Proteins * 3.9 gr.
Fats * 7.6 gr.
Carbohydrates* 7.8 g
* per 100 gr. product
Crab salad with corn, egg and carrots
Content

Of the many options for crab salad in this recipe, you are invited to add a non-standard ingredient - carrots to traditional corn and eggs. It can be used raw, boiled or fried. Carrots will give an ordinary salad a new piquant taste, make it bright and tender. For the salad, take only high-quality corn and crab sticks, and the carrots should be bright orange in color.

Ingredients

Cooking process

step 1 out of 9
First, prepare all the ingredients for the salad in the amount indicated in the recipe.
step 2 out of 9
Rinse the carrots thoroughly under running water and cut into halves. Then boil it until soft and cool.
step 3 out of 9
Hard boil the eggs and cool them in ice water.
step 4 out of 9
Peel the boiled carrots and cut into small cubes. Transfer the chopped carrots to the salad bowl.
step 5 out of 9
Remove the shell from the crab sticks. Then cut them into cubes the same size as the carrots. Transfer them to a bowl and stir in the chopped carrots.
step 6 out of 9
Cut the peeled eggs into the same cubes and transfer to a bowl.
step 7 out of 9
Peel the onion and chop finely. Transfer the corn kernels to the salad bowl, drain the marinade from them, and chopped onions.
step 8 out of 9
Salt the salad to your liking and stir gently.
step 9 out of 9
Then place the crab salad with corn, eggs and carrots in small portioned salad bowls and put some mayonnaise on top. Do not stir the salad with mayonnaise and serve immediately.

Bon Appetit!

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