Tender Crab Salad with Cucumber and Egg

Name: Tender Crab Salad with Cucumber and Egg
Total time: 15 min
Yield: 3 people
Ingredients: 7 oz Crab meat; 2 Cucumbers; 3 Eggs; 5 oz Canned peas; 3 tbsp Mayonnaise; 1 tsp Lemon (juice); 1 tbsp Greens; 0.5 tsp Salt; 0.25 tsp Black pepper

Pescatarian • Gluten-FreeUnder 30 MinsLunch • Dinner

Easy

15min

240kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A light, crunchy, and beloved salad made with crab meat, fresh cucumbers, eggs, and peas.

Crab salad is a classic that always remains relevant on any table. This tender crab salad with cucumber and egg is especially fresh, light, and crunchy. The perfect combination of sweetish crab meat with juicy fresh cucumber and hearty boiled eggs creates a wonderful balance of flavors and textures that everyone likes. We also add some canned green peas for a light sweetness and pleasant texture, and dress it all with a simple but tangy mayonnaise-based sauce with a drop of lemon juice. This tender crab salad with cucumber and egg is perfect for both a festive feast and a quick, nutritious snack on a regular weekday. it is prepared in just a few minutes, especially if the eggs are boiled in advance. If you want your tender crab salad with cucumber and egg to reveal its flavor even brighter, cover it with film and let it steep in the refrigerator for about half an hour before serving. Fresh greens will add a final bright touch to this wonderful dish.

Ingredients

200 g Crab meat
2 Cucumbers (medium)
3 Eggs
150 g Canned peas (about half a standard can)
3 tbsp Mayonnaise
1 tsp Lemon (juice)
1 tbsp Greens (chopped)
0.5 tsp Salt (to taste)
0.25 tsp Black pepper (pinch)

Instructions

1
Boil the eggs until hard-boiled (about 10 minutes after boiling). Cool in cold water, peel, and cut into medium cubes.
2
Cut the pre-thawed crab meat into medium pieces as well.
3
Thoroughly wash the cucumbers and cut them into cubes, approximately the same size as the other ingredients.
4
In a deep bowl, combine the prepared eggs, crab meat, cucumbers, and canned peas, after draining the liquid from them.
5
In a separate small bowl, mix the mayonnaise, juice squeezed from the lemon, salt, and black pepper.
6
Dress the salad with the resulting sauce, add frozen or fresh greens, and gently mix everything together.

Chef's Tips

•If the cucumbers have a skin that is too tough, it's better to peel it first.
•To prevent the salad from becoming watery, remove the liquid core with seeds from the cucumbers before cutting.

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