Crab salad with oranges and corn
4 servings
35 minutes
Crab salad with oranges and corn is an elegant combination of freshness and rich flavor that originated in the era of Soviet cuisine when simple ingredients were transformed into exquisite dishes. In this salad, tender crab sticks harmoniously blend with the softness of boiled eggs and the sweetness of corn, creating a delicate texture. The refreshing citrus note of orange adds a touch of exoticism, while garlic brings spiciness and depth of flavor. Dressed with creamy mayonnaise, this salad becomes tender and rich, perfect for festive gatherings or cozy home dinners. It pairs wonderfully with dry white wines and crispy baguettes, and its vibrant flavor contrasts make it a memorable treat for any occasion.
1
Prepare the products. Thaw the crab sticks. Boil the eggs hard.
- Crab sticks (surimi): 7 pieces
- Chicken egg: 4 pieces
2
Peel the eggs and cut them into small cubes, slice the crab sticks crosswise into small pieces.
- Chicken egg: 4 pieces
- Crab sticks (surimi): 7 pieces
3
Peel a clove of garlic and chop it finely with a knife.
- Garlic: 1 clove
4
Peel the orange. Separate into segments. Remove the membranes from each segment, then slice.
- Oranges: 1 piece
5
Combine the prepared ingredients, add mayonnaise, and gently mix.
- Mayonnaise: 150 g
- Canned sweetcorn: 100 g
6
Place the salad in a bowl and serve.
