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➠ Crab salad with corn, egg and seaweed

Crab salad with corn, egg and seaweed

512

Kitchen World

Calorie content 116 kcal

Portions 4 port.

Cooking time 25 minutes

Proteins * 4.4 gr.

Fats * 7.6 gr.

Carbohydrates* 6.8 g

Content

For lovers of seafood dishes, it is proposed to prepare a light and healthy crab salad with the addition of seaweed, eggs and corn. The taste of the salad will depend on the type of seaweed, because it is spicy pickled, with a neutral taste and dried. Choose cabbage according to your taste. For such a salad, high-quality canned corn is important, and the egg is added for satiety.

Ingredients

Crab sticks 150 g Sea cabbage 250 g Canned corn 0.5 can Egg 2 pcs. Mayonnaise taste Salt taste Ground black pepper taste

Cooking process

Transfer the seaweed from the packaging to a colander so that all the liquid is well glass and the salad does not become too runny. Then, using scissors or a knife, cut the cabbage into small pieces so that it is convenient to eat.

Transfer the chopped cabbage directly to a beautiful salad bowl. Place half a jar of canned corn on top of the cabbage. Throw it back in a colander and rinse a little with cold water.

Remove the shell from the crab sticks. Then cut the sticks into thin rings and transfer them to a salad bowl. Sticks can be replaced with crab meat.

Cool the boiled hard-boiled eggs in ice water, then remove the shells and chop the eggs with a knife or with a coarse grater. Transfer the crushed eggs to a salad bowl.

Lastly, add mayonnaise to the salad, add salt and pepper to your taste, stir gently with a spoon and remove the sample. Transfer the cooked crab salad with seaweed, corn and egg to serving bowls and serve immediately.

Delicious and successful dishes!