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Crab salad with cucumber

1987

Kitchen European

Calorie content 120 kcal

Portions 3 port.

Cooking time 15 minutes.

Proteins * 5.1 gr.

Fats * 7.2 gr.

Carbohydrates* 8.4 gr.

Content

The classic version of the crab sticks and corn cucumber salad. Once he was at the peak of popularity and not a single holiday could do without him. Now it is more of a universal dish, including for a family dinner. It is prepared quickly and not troublesome, but it turns out to be a tasty, juicy and nutritious dish.

Ingredients

Canned corn 0.5 can Crab sticks or Crab meat 250 g Cucumbers 1 - 2 pcs. Egg 3 pcs. Green onion 3 feather Dill 1 bundle Mayonnaise 3 - 4 tablespoons Seasoning (optional) taste

Cooking process

If the sticks are frozen, rinse them with hot water. Remove the foil from the crab sticks and cut into cubes. Place in the bowl where you will collect the salad.

Rinse the onion and dill and chop finely. Dill can be added frozen. Place the herbs over the crab sticks.

Boil the eggs, peel and cut into cubes. Pour into salad.

Drain all liquid from corn and pour into a plate.

Cut the cucumber last, because it lets out the juice. Rinse it and chop it into cubes.

If you've made a lot of salad, transfer the portion of the salad to be served to a separate salad bowl, add the mayonnaise, stir and taste. You can add a little pepper or other spices to your liking. Season the salad just before use, so it will better preserve its taste, or you can put the prepared ingredients in the cold, season and serve the salad for tomorrow's lunch.

Bon Appetit!