Crab salad with corn
1 serving
15 minutes
Crab salad with corn is a delicate and refreshing dish that has long been part of Russian cuisine. Its popularity is due to the simplicity of preparation and the harmonious combination of ingredients. Sweet corn adds lightness and juiciness, while crab sticks provide a soft sea flavor. Hot smoked pink salmon adds a rich taste that pairs perfectly with crunchy Beijing cabbage and fresh cucumber. Dressed with mayonnaise and lightly seasoned with black pepper, this salad acquires a pleasant creamy texture. Crispy croutons complete the composition, creating an interesting texture. This salad is perfect for both a weekday dinner and a festive table, delighting guests and hosts with its rich flavor.
1
Cut the bread into small cubes.
- White bread: 1 piece
2
Send to a preheated oiled skillet. Fry on high heat until golden brown, stirring occasionally.
- White bread: 1 piece
3
Peel the cucumber and cut it into small cubes, then place it in a deep bowl.
- Cucumbers: 1 piece
4
Add coarsely chopped Beijing cabbage.
- Napa cabbage (pak choi type): 40 g
5
Tear the pink salmon into small pieces by hand.
- Hot-smoked pink salmon: 40 g
6
add to the vegetables
- Hot-smoked pink salmon: 40 g
7
Chop the crab sticks into small pieces.
- Crab sticks (surimi): 3 pieces
8
Add them to the salad.
- Crab sticks (surimi): 3 pieces
9
Add corn.
- Canned sweetcorn: 4 tablespoons
10
Chop the boiled egg into small pieces.
- Chicken egg: 1 piece
11
Add it to the salad, dress with mayonnaise, season with pepper and salt. Mix thoroughly.
- Chicken egg: 1 piece
- Mayonnaise: 2.5 tablespoons
- Ground black pepper: to taste
- Salt: to taste
12
Garnish with cooled croutons and serve.
- White bread: 1 piece