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Crab salad with corn, egg and onions

0
380
Kitchen
Calorie content 115.2 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 4.5 gr.
Fats * 7.6 gr.
Carbohydrates* 6.9 gr.
* per 100 gr. product
Crab salad with corn, egg and onions
Content

Although the fashion for crab salad is gone, there are still a lot of lovers of this dish, and they always prepare such a salad for the holiday along with Olivier. In this recipe, you are invited to prepare such a salad with onions. Usually, onions are not put in crab salad, but the addition of green onions makes the crab salad elegant and aromatic.

Ingredients

Cooking process

step 1 out of 11
Prepare all the ingredients for the salad. Boil hard-boiled chicken eggs and cool them in cold or ice water. Rinse the green onion feathers and pat dry with a napkin.
step 2 out of 11
Chop the green onion into small pieces.
step 3 out of 11
Then sprinkle them with a little salt and rub with a spoon so that the onions give juice and become softer.
step 4 out of 11
Free the crab sticks from the packaging and chop in any way: cut into cubes or grate on a coarse grater.
step 5 out of 11
Peel the eggs and rinse with cold water to rinse off small pieces of shell.
step 6 out of 11
Grind the eggs in the same way as you would crab sticks.
step 7 out of 11
Open a jar of canned corn.
step 8 out of 11
Gently drain all the juice from the jar.
step 9 out of 11
Transfer all chopped ingredients (onions, sticks, and eggs) to a salad bowl.
step 10 out of 11
Stir the salad with a spoon.
step 11 out of 11
Then put the cooked crab salad with corn, eggs and onions in small salad bowls, add mayonnaise to your liking, stir and serve.

Bon Appetit!

 

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