Crab salad with corn and egg

1 serving

15 minutes

Crab salad with corn and egg is one of the most popular dishes in Russian cuisine, becoming a classic due to its tenderness and simplicity of preparation. It is believed to have originated in the late 20th century when crab sticks became available and quickly entered everyday use. The combination of sweet corn, fresh cucumber, and Beijing cabbage gives the salad freshness and lightness, while mayonnaise binds the flavors together, creating a harmonious balance. Tender crab sticks and boiled egg add softness to the texture. This salad is perfect for festive gatherings as well as a light snack or side dish to main courses. It is served chilled, making it especially refreshing. The ease of preparation and availability of ingredients make it a favorite choice for family and friendly gatherings.

Energy value per serving

• Calories: 497.2
• Proteins: 19.5g
• Fats: 32.8g
• Carbohydrates: 30g

Ingredients

• Crab sticks: 120 g
• Chicken egg: 1 pc
• Canned corn: 60 g
• Chinese cabbage: 65 g
• Mayonnaise: 2 tbsp
• Sea salt: to taste
• Ground black pepper: to taste
• Cucumbers: 60 g

Cooking steps

1. Chop the Beijing cabbage.

   Required ingredients:

   • Chinese cabbage: 65 g

2. Peel the cucumber and cut it into small cubes.

   Required ingredients:

   • Cucumbers: 60 g

3. Combine the ingredients and salt.

   Required ingredients:

   • Sea salt:  to taste

4. Add corn and season with pepper.

   Required ingredients:

   • Canned corn: 60 g
   • Ground black pepper:  to taste

5. Fill with mayonnaise.

   Required ingredients:

   • Mayonnaise: 2 tablespoons

6. Boil the egg hard. Then cool it down.

   Required ingredients:

   • Chicken egg: 1 piece

7. Chop the crab sticks into small pieces and add them to the salad.

   Required ingredients:

   • Crab sticks: 120 g

8. The egg should also be chopped finely.

   Required ingredients:

   • Chicken egg: 1 piece

9. Combine the ingredients.

10. Mix thoroughly and serve.