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.
1
Chop the Beijing cabbage.
- Napa cabbage (pak choi type): 65 g
2
Peel the cucumber and cut it into small cubes.
- Cucumbers: 60 g
3
Combine the ingredients and salt.
- Sea salt: to taste
4
Add corn and season with pepper.
- Canned sweetcorn: 60 g
- Ground black pepper: to taste
5
Fill with mayonnaise.
- Mayonnaise: 2 tablespoons
6
Boil the egg hard. Then cool it down.
- Chicken egg: 1 piece
7
Chop the crab sticks into small pieces and add them to the salad.
- Crab sticks (surimi): 120 g
8
The egg should also be chopped finely.
- Chicken egg: 1 piece
9
Combine the ingredients.
10
Mix thoroughly and serve.