Crab salad with eggs
8 servings
60 minutes
Crab salad with eggs is a classic dish of Soviet cuisine that has become a symbol of festive gatherings. Its emergence is linked to the popularity of crab sticks, which replaced expensive seafood during times of scarcity. The salad captivates with its delicate taste due to the juicy combination of eggs, cucumbers, and sweet corn, while dill adds a fresh aroma. Shredded cabbage adds a crunchy texture, and mayonnaise binds the ingredients into a harmonious dish. It is served as an independent appetizer or as a side dish to meat. This versatile recipe can easily be adapted by adding other ingredients like cheese or green onions. Crab salad evokes nostalgia for the times when it was an integral part of celebrations and family dinners.
1
Prepare all the ingredients.
2
Boil the eggs hard: place in cold water, bring to a boil and cook for 10 minutes, no more, to prevent the yolk from turning gray.
- Chicken egg: 4 pieces
3
Pour cold water over the eggs, peel them, and cut into cubes of 3–5 mm sides.
- Chicken egg: 4 pieces
4
Wash the cucumbers and cut them into the same cubes.
- Cucumbers: 2 pieces
5
Chop the cabbage as finely as possible. If it's not very young, salt it and knead with your hands.
- White cabbage: 600 g
6
Remove the tough stems from the dill and chop it finely.
- Dill: 2 sprigs
7
Cut the crab sticks into cubes like the eggs and cucumbers.
- Crab sticks: 400 g
8
Mix crab sticks, eggs, cucumbers, dill, and cabbage.
- Crab sticks: 400 g
- Chicken egg: 4 pieces
- Cucumbers: 2 pieces
- Dill: 2 sprigs
- White cabbage: 600 g
9
Drain the liquid from the corn can and add the kernels to the salad.
- Canned corn: 300 g
10
Add mayonnaise and mix. Be sure to taste the salad and add salt and pepper to your liking.
- Mayonnaise: 100 g
- Salt: to taste
- Ground black pepper: to taste
11
You can prepare the salad in advance and mix it with mayonnaise just before serving.