Crab salad with corn and green peas
4 servings
15 minutes
Crab salad with corn and green peas is a bright and delicate dish that harmoniously combines sea notes and fresh vegetable shades. Greek cuisine is famous for its art of combining simple ingredients into exquisite combinations, and this salad is a perfect example. The sweetness of corn and green peas complements the lightness of crab sticks, while the softness of boiled rice makes the texture even airier. Onions, pre-treated with boiling water, add a spicy sharpness to the dish, while mayonnaise binds all the flavors into a whole. Dill completes this symphony with fresh aromatic notes. Such a salad is perfect as an independent dish for dinner or as an elegant addition to a festive table. Its simplicity in preparation makes it accessible for any occasion.
1
Cut crab sticks and boiled eggs into cubes, add a cup of boiled rice. Drain the juice from corn and peas and add to the salad.
- Crab sticks (surimi): 250 g
- Chicken egg: 3 pieces
- Rice: 1 glass
- Canned sweetcorn: 1 jar
- Green peas: 1 jar
2
Chop the onion finely and pour boiling water over it for 10 minutes to remove the bitterness. Add the onion to the salad, dress with mayonnaise, salt, and sprinkle with dill to taste.
- Onion: 2 heads
- Mayonnaise: 3 tablespoons
- Dill: to taste
