There are two unusual highlights in this crab salad at once. Firstly, it uses canned peas instead of corn. And secondly, carrots are coming here. By the way, I advise you to boil it or bake it in advance so that it cools down.
Ingredients
- Crab sticks - 300 g
- Carrots (boiled) – 200 g
- Green peas (canned) – 1 bank
- Cheese - 150 g
- Chicken eggs - 3 pieces
- Mayonnaise - 4 tbsp.l.
Step-by-step cooking recipe
Boil the eggs and carrots until tender, cut into small cubes.
Cut the cheese into the same cube, add the peas.
Cut the crab sticks a little larger, mix the salad and season with mayonnaise.
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