Crab salad with corn and fresh cucumbers
6 servings
45 minutes
Crab salad with corn and fresh cucumbers is a light and refreshing dish, perfect for a summer table. Its roots trace back to European cuisine, where the combination of seafood and fresh vegetables is valued for its harmonious taste and nutrition. Tender crab sticks, sweet corn, and crunchy cucumbers create an amazing balance of textures, while aromatic dill and green onions add zesty notes. A creamy dressing made from yolks and mayonnaise enriches the flavor. This salad is great as a standalone dish or as an accompaniment to a main meal. Served in portions or in a shared salad bowl, it delights the eye with its brightness and appetizing appearance. Its versatility and simplicity make it a favorite recipe for friendly gatherings and family dinners.
1
Prepare all the products.
2
Boil the eggs hard and peel them.
- Chicken egg: 3 pieces
3
Separate the egg whites from the yolks.
- Chicken egg: 3 pieces
4
Chop the eggs finely and add them to the salad bowl.
- Chicken egg: 3 pieces
5
Cut crab sticks into cubes and add to the salad bowl.
- Crab sticks (surimi): 200 g
6
Cut the cucumbers into quarters and remove the flesh.
- Cucumbers: 2 pieces
7
Cut the cucumbers into small cubes. Add to the salad bowl.
- Cucumbers: 2 pieces
8
Drain the liquid from the corn, finely chop the onion. Add to the salad bowl.
- Canned sweetcorn: 100 g
- Spring onion: 20 g
9
Chop the dill. Add to the salad bowl.
- Dill: 20 g
10
Grate the yolks on a fine grater, mix with mayonnaise, and dress the salad.
- Chicken egg: 3 pieces
- Mayonnaise: 2 tablespoons
11
Serve in a common salad bowl or portion-wise.
