Crab Salad
Serves 1
Directions
- 1Boil six eggs for about 8 to 10 minutes until fully cooked, then give them a cold bath.
- 2Cut the crab legs in half to fit them better into the vegetable chopper.
- 3Chop the crab legs using a vegetable chopper.
- 4Add the chopped crab legs to a large bowl.
- 5Cut off the ends of the cucumbers.
- 6Slice the cucumbers into three thinner pieces.
- 7Cut the sliced cucumbers in half.
- 8Chop the cucumbers using a vegetable chopper.
- 9Add the chopped cucumbers to the bowl with the crab meat, making sure to have an equal amount of cucumbers as crab meat.
- 10Drain all the liquid out of the can of corn.
- 11Dump the corn into the bowl.
- 12Peel the hard-boiled eggs.
- 13Cut the eggs into three pieces.
- 14Chop the eggs.
- 15Toss the chopped eggs into the bowl.
- 16Add mayonnaise to the salad.
- 17Sprinkle in a little bit of salt to enhance the flavors.
- 18Mix all the ingredients thoroughly.
- 19Add a little bit more full-fat mayonnaise if needed and continue mixing.
Ingredients
- Imitation crab sticks
- 1 can Corn
- 6 Eggs
- 6 Cucumbers
- Mayonnaise
- Salt
Equipment
PotVegetable chopperCutting boardKnifeLarge bowlSpoon
Tips
- Use the stick version of imitation crab sticks for easier chopping and a more cohesive salad appearance.
- The salad tastes better the longer it sits in the fridge.
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