Layered crab salad is so delicious.
We offer you a recipe for a layered crab stick salad with cheese and corn. Choose crab sticks from a trusted, natural source. The hard cheese should have 50% fat. Use the herbs of your choice.
Layered salads take time to prepare, so this serving method is most often used for holiday meals. A simple layered salad always looks elegant and impressive. You can use a clear salad bowl, a mold ring, a silicone mold, a springform pan, or individual servings in clear glasses. Alternatively, you can make a foil mold, as in this recipe with step-by-step photos.
Each layer requires a rich mayonnaise to soak it in, to hold it together. For best results, finely chop or grate the ingredients. When assembling, lightly press each layer down.
After preparation, layered salads are refrigerated for 2 hours.
Ingredients:
- crab sticks – 120 grams;
- hard cheese – 120 grams;
- eggs – 2 pieces;
- corn – 70 grams;
- mayonnaise – 3 tablespoons;
- greens – 10 grams;
- salt, pepper.
How to make layered crab salad
Grate the cheese.
Finely chop the crab sticks.
Place the pan on a serving plate. Spread a layer of cheese on top.
Apply a mesh of mayonnaise.
Place the crab sticks, smooth them out and grease them with mayonnaise.
Place the corn on top of the crab sticks and add a little mayonnaise.
Chop the greens with a ceramic knife and place them as the next layer. Apply a mayonnaise net.
Boil the eggs, cool, and peel. Separate the yolks and crumble them over the herbs. Season the layer with salt and pepper and spread with mayonnaise.
Finely grate the egg whites and spread them as the final layer on the salad. Chill the dish in the refrigerator for 2 hours.
Carefully remove the mold.
Adjust layers if necessary.
Garnish the top of the salad with basil leaves and corn. The dish has a bright, striking appearance and delicious flavor.
The salad can be prepared the day before the celebration; it stores well.
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