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Crab salad with corn, egg and croutons

0
511
Kitchen World
Calorie content 128.6 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 4.2 gr.
Fats * 8.5 gr.
Carbohydrates* 8.5 gr.
* per 100 gr. product
Crab salad with corn, egg and croutons
Content

Crab sticks with corn have worked well for a long time, and with the addition of crackers, the salad gets a special piquant taste. Such a salad is usually complemented with other ingredients, most often an egg, tomato, pineapple, mushrooms and cucumbers. It is better to take croutons with the taste of red caviar or crab, but you can cook in a pan and flavor with spices.

Ingredients

Cooking process

step 1 out of 5
Remove the crab sticks from the packaging. Then cut them into small pieces.
step 2 out of 5
Rinse the tomatoes, pat dry with a napkin and cut into small cubes. You can use a teaspoon to remove the seeds to prevent the salad from becoming runny. Transfer the chopped sticks and tomatoes to a salad bowl.
step 3 out of 5
Boil hard-boiled chicken eggs, cool them, peel them and cut into pieces of any shape. Open a jar of corn and drain the marinade through a colander or sieve. Transfer the chopped eggs and corn to a salad bowl.
step 4 out of 5
Cover the salad with a layer of mayonnaise. Sprinkle croutons on top of the salad and gently mix all the ingredients with a spoon.
step 5 out of 5
Put the prepared crab salad with corn, egg and croutons using a ring (the ring can be cut out of a plastic bottle) into small salad bowls, beautifully decorate with tomato slices and serve.

Bon Appetit!

 

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