Crab salad with cheese
12 servings
90 minutes
Crab salad with cheese is a refined combination of delicate sea notes and creamy flavor. Its origin is linked to European cuisine where crab sticks became a popular substitute for natural crab meat. The salad has a soft texture due to grated eggs and cheese, while corn adds a light sweetness. Mayonnaise binds all the ingredients together, creating a harmonious taste. This salad is often served in tartlets, making it an ideal appetizer for festive tables and buffets. Fresh cucumber and dill add freshness, while garlic brings spiciness if used. The dish is served chilled to allow the flavors to fully develop. Salad leaves not only decorate it but also create a pleasant contrast. Elegant and light, this salad captivates from the first bite.
1
Prepare the necessary ingredients.
2
Open the canned corn, drain the liquid, and place it in a container.
- Canned corn: 150 g
3
Boil the eggs for 10 minutes. Add a pinch of salt to the water beforehand. Rinse the boiled eggs with cold water. Peel the cooled eggs and grate them on a fine grater.
- Chicken egg: 3 pieces
4
Grate the hard cheese on a fine grater. Add it to the container with corn and eggs.
- Hard cheese: 50 g
5
Grate the crab sticks on a fine grater. Add them to the container with corn, eggs, and cheese.
- Crab sticks: 150 g
6
Add mayonnaise to all chopped ingredients.
- Mayonnaise: to taste
7
Wash the lettuce leaves well under running water, dry them, and place them on a plate.
- Green salad: 3 pieces
8
Optionally add 1 clove of garlic to the ingredients (peeled, washed, and pressed). Carefully mix all the ingredients. Place the mixture into tartlets.
- Garlic: 1 clove
9
Wash the cucumber well, cut it in a convenient way, and place it in tartlets.
- Cucumbers: 1 piece
10
Wash the dill, dry it, and place it in tartlets. Serve cold at the table. The dish can also be served in a salad bowl.
- Dill: to taste