How to learn how to cook a delicious salad with crab sticks, corn and eggs 🦀

Ingredients

Step cooking

1. Boil 5 hard boiled eggs over low heat for at least 10 minutes. Eggs need to be boiled in advance so that they can cool before the salad is assembled. The cooled eggs are carefully peeled. Grind crab sticks (300 grams) into small pieces, cutting each stick lengthwise and across. The quality of crab sticks plays an important role in the preparation of such a salad; the main and final taste of the dish depends on them. Therefore, it is worth giving preference to recommended manufacturers and more expensive products.
   
2. Chilled boiled eggs are finely chopped into small cubes, approximately the same size as the crab sticks. Then the salad in assembled form will look much more attractive.
   
3. Grind a small onion in about the same cubes as all the other ingredients.
   
4. Canned corn needs to be rid of excess fluid. In a large container, add all the components of the salad, mix thoroughly with a spoon.
   
5. Dish a little salt to taste and season with low-fat mayonnaise. The amount of mayonnaise is determined by eye. It is necessary that the sauce covers all the ingredients, so carefully distribute it with a spoon. This will take about 4 tablespoons of mayonnaise sauce.
   
6. Put the finished crab salad in a deep bowl and serve.
   

Video recipe

This video shows the process of preparing ingredients and collecting salad with crab sticks.

Options for complementing dishes

A variety of flavoring experiments will not spoil a traditional crab salad, adding new ingredients to it. Thus, you can vary the taste and presentation of this simple holiday salad every time. Consider the most successful ways to complement such a dish.

• Crab salad will get a special delicate taste if you add 70-100 grams of grated hard cheese to it. It must be added at the very end, along with the dressing. However, consider the extra salinity from such an ingredient.
• This dish can be made spring and fresh, if you add a couple of cucumbers and a little chopped green onion to it. Such an addition will make the classic New Year's salad appropriate on the Easter table.
• To avoid the bitterness and pungent taste of fresh onions, it must first be pickled. To do this, place the chopped onion in a small container with cold water and a tablespoon of vinegar. Leave the vegetable for half an hour. After a while, the onions should be squeezed out of the hands with water and used in the salad. Thanks to this manipulation, the onion will have a pleasant spicy taste without a hard odor.
• Such a salad will serve as an excellent filling for appetizers in waffle and sand tartlets. They can also make choux pastry and get delicious snacks.