Crab salad with cabbage
8 servings
30 minutes
Crab salad with cabbage is a fresh and light dish that combines the tenderness of crab meat with the crunchy texture of white cabbage. The slight acidity of lemon juice enhances the flavor of the ingredients, while corn adds a sweet note to the salad. Dressed with mayonnaise, it gains softness and richness, creating a harmonious blend of flavors. This salad is perfect for a light dinner or festive table. Its origin can be linked to modern culinary experiments that combine classic ingredients into new interpretations. The simplicity of preparation and availability of ingredients make it a versatile choice for any kitchen.
1
Finely chop the crab meat and shred the cabbage. Add lemon juice to the cabbage and mix it, let it sit for 5 minutes.
- Crab sticks (surimi): 240 g
- White cabbage: 300 g
- Lemon: 0.5 piece
2
In a deep bowl, mix cabbage with lemon juice, corn (drain the water), and crab meat. Mix the salad well and dress it with mayonnaise.
- White cabbage: 300 g
- Canned sweetcorn: 1 jar
- Crab sticks (surimi): 240 g
- Mayonnaise: to taste
