Crab salad with cucumber and corn

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On New Year's and Christmas, almost every festive table is usually attended by everyone's favorite salads "Olivier" and "Herring under a fur coat". I would like to remind you about another equally popular salad that many people like to cook during these holidays - crab salad with sweet canned corn and fresh cucumber.

Ingredients:

Crab sticks - 120 g

Chicken egg - 1 pc.

Canned corn - 180 g

Fresh cucumber - 150 g

Mayonnaise - 2 tablespoons

Hard cheese - 80 g

Salt - optional

Ground black pepper - to taste

How to cook:

 Step 1 of 6
Step 1 of 6

Prepare foods from the list. Open a can of corn, drain the liquid. Wash and dry the cucumber. Coarsely grate your favorite good quality hard cheese. Peel the sticks from the film, set aside to defrost. Boil the chicken egg for about 10 minutes, after a while cool it in cold water, peel it.

Step 2 of 6
Step 2 of 6

Cut the defrosted crab sticks into small cubes and put them in a convenient bowl. Add canned sweet corn.

Step 3 of 6
Step 3 of 6

Add grated hard cheese and a chicken egg to a bowl, which either chop with a knife or also grate on a coarse grater.

Step 4 of 6
Step 4 of 6

Cut fresh cucumber into cubes, strips, or whatever you like. Send the slices to the rest of the ingredients, add black ground pepper to taste.

Step 5 of 6
Step 5 of 6

Season the salad with quality, low-fat mayonnaise. Stir until all salad ingredients are well seasoned with sauce.

To be honest, I do not salt this salad at all, since all the products are tender and some of them are a little sweetish, the presence of salt bothers me here. If you absolutely cannot live without it, then add salt, of course.

Step 6 of 6
Step 6 of 6

Spoon the finished crab salad with cucumber and corn into a beautiful deep bowl and serve on the holiday table. Delicious, tender, juicy crab stick salad is ready.

Enjoy, enjoy!

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