Crab Salad With Cucumber And Corn - A Recipe With Step By Step Photos And Videos. How To Make Cucumber, Crab Sticks And Corn Salad?

Cucumber, crab sticks and corn salad is a great addition to any meal. Today we will prepare a light version of the salad, without rice.

Ingredients

Chicken egg - 4 pcs.

Cucumbers –3-4 pcs. (taste)

Crab sticks - 250 g

Green onions - 1 bunch

Canned corn - 1 can

Mayonnaise - to taste

Salt to taste

Ground black pepper - to taste

• 121 kcal
• 1 h. 30 min.
• 1 h. 30 min.

Photo of the finished dish

Recipe video: Crab salad with cucumber and corn

Step by step recipe with photos and videos

Salad with crab sticks is a delicious, hearty dish that has long become a classic for all seasons and seasons. Today I want to share with you a light and juicy version of this everyone's favorite dish. Let's make a crab salad with fresh cucumber, corn, egg and green onions. So the version of the salad has all the qualities of a classic crab salad, its texture and taste, but it turns out to be slightly lighter and more tender due to the absence of rice and the presence of juicy fresh cucumbers in the composition. Let's start ?!

For cucumber, crab sticks and corn salad, prepare the ingredients as listed.

Pour chicken eggs with cold water, bring to a boil and cook for 7-8 minutes from the moment the water boils.

Then drain the hot water, pour cold water over the eggs and cool completely.

Chop cucumbers, crab sticks, green onions and boiled eggs into small pieces.

Connect all prepared components. Add canned corn (drain the liquid beforehand).

Add mayonnaise, salt and ground black pepper to taste.

Mix everything well. Cover the salad container with a lid or cling film. Place the salad in the refrigerator for at least 1 hour, so that it is infused and completely cooled, and then serve.

Crab salad with cucumber and corn is ready. Enjoy your meal.

Important additions to the recipe

For serving salad in portions, use the "ring" shape. To do this, fill out the form with salad, tamp it carefully and place in the refrigerator to cool. Before serving, carefully remove the pan, garnish the salad with herbs and a pinch of canned corn.