Seaweed salad with crab sticks
2 servings
30 minutes
Seaweed salad with crab sticks is an unusual and exquisite dish that combines the tenderness of crab sticks, the freshness of seaweed, and the sweetness of corn. It originated in American cuisine, reflecting a passion for experimentation and love for seafood. Its layered structure makes it visually appealing, while the combination of salty and sweet notes pleasantly surprises. Seaweed adds lightness and health benefits due to its high iodine content, while crab sticks soften the taste, creating a harmonious balance. Mayonnaise unites the ingredients into a cohesive flavor delight, and green onions add brightness. Perfect as a festive appetizer or a light salad for everyday dinner.
1
Boil the egg hard and chop it.
- Chicken egg: 1 piece
2
Cut the crab sticks.
- Crab sticks (surimi): 50 g
3
Strain the seaweed from the juice.
- Kelp (sea kale): 100 g
4
Drain the liquid from the corn.
- Canned sweetcorn: 100 g
5
Place seaweed at the bottom of the mold and spread with mayonnaise.
- Kelp (sea kale): 100 g
- Mayonnaise: to taste
6
Pour corn into the mold.
- Canned sweetcorn: 100 g
7
Spread a layer with mayonnaise.
- Mayonnaise: to taste
8
Place crab sticks on top of the mayonnaise.
- Crab sticks (surimi): 50 g
9
Cover with a layer of mayonnaise.
- Mayonnaise: to taste
10
Place the chopped eggs on top, salt them, and for decoration, you can sprinkle with green onions.
- Chicken egg: 1 piece
- Salt: to taste
- Spring onion: to taste