Crab salad with cucumbers and eggs
4 servings
15 minutes
Crab salad with cucumbers and eggs is a light, refreshing dish perfect for a summer table or festive feast. Despite its simplicity, it has a harmonious balance of flavors: tender crab sticks combine with crunchy fresh cucumbers, while egg whites add softness and lightness. Dressed with mayonnaise, the salad acquires a delicate consistency that makes it even more appetizing. The history of this dish dates back to the late 20th century when crab sticks became a popular ingredient in European cuisine. The salad quickly gained popularity due to the availability of ingredients and ease of preparation. It is a versatile dish suitable for both everyday menus and festive occasions.
1
Boil the eggs, remove the yolk — we won't need it anymore. Let the egg whites cool.
- Chicken egg: 1 piece
2
Cut crab sticks, cucumbers, and egg whites into cubes, and put all the ingredients in a bowl.
- Crab sticks (surimi): 20 pieces
- Cucumbers: 2 pieces
- Chicken egg: 1 piece
3
Pour with mayonnaise and mix.
- Mayonnaise: to taste
