Spring salad with crab and cauliflower
4 servings
60 minutes
Spring salad with crab and cauliflower is an exquisite combination of tender crab meat, crunchy cauliflower, and fresh vegetables united by a sour cream-mayonnaise dressing. This salad embodies the lightness of spring mood, perfectly complementing both festive tables and everyday dinners. Cauliflower adds an airy texture to the dish while crab meat contributes a refined sea flavor. The light aroma of green onions completes the composition with freshness. Historically, such ingredient combinations are found in many countries' cuisines, but the author's version makes this salad unique. It pairs wonderfully with white wine and fresh baguettes, highlighting its delicate taste and lightness. Spring crab salad is a harmony of freshness, flavor, and aesthetics in one dish.
1
Divide the cauliflower into florets. Boil them and let cool.
- Cauliflower: 300 g
2
Boil potatoes and carrots in their skins. Peel and cool.
- Potato: 1 piece
- Carrot: 1 piece
3
Boil the eggs. Cool them down.
- Chicken egg: 1 piece
4
Chop the boiled vegetables and eggs finely, add chopped onion and crab meat (or crab sticks) to them.
- Potato: 1 piece
- Carrot: 1 piece
- Chicken egg: 1 piece
- Green onion tops (scallion greens): 1 bunch
- Crab meat: 150 g
5
Add sour cream and mayonnaise, as well as salt to taste.
- Mayonnaise: 3 tablespoons
- Sour cream: 2 tablespoons
