Crab salad with egg pancakes

Step-by-step recipe

Step 1:

Take two eggs. Crack them into a bowl and whisk until smooth. Season with salt and pepper to taste. This is the base for egg pancakes.

Step 2:

Heat a frying pan over medium heat. Grease it with vegetable oil using a silicone brush. This will prevent the egg rolls from sticking to the pan.

Step 3:

Pour half of the egg mixture into the pan. Tilt the pan to distribute the mixture evenly across the bottom. Fry the pancake until golden brown on one side.

Step 4:

Carefully flip the pancake with a spatula and cook the other side until done. Transfer the finished pancake to a plate. Repeat the process with the other half of the egg mixture.

Step 5:

While the pancakes are cooling, cut 170 g of crab sticks into small cubes. Place them in a large bowl.

Step 6:

Finely dice 120g of fresh cucumbers and 70-80g of sweet pepper. Add them to the bowl with the crab sticks.

Step 7:

Cut the cooked egg rolls into strips and then into small cubes. Add them to the bowl with the remaining ingredients. This will add extra nutrition to your salad.

Step 8:

Add mayonnaise to the bowl to taste. Use high-quality mayonnaise for the best flavor.

Step 9:

Season the crab salad with salt and pepper to taste. Gently mix all ingredients with a spoon. Try not to crush the ingredients to maintain their texture.

Step 10:

The finished salad with crab sticks and egg pancakes should be smooth. Serve immediately.

Cooking tips

To prevent the crab salad with egg pancakes from becoming too runny, use only fresh vegetables. If they're very juicy, you can squeeze them lightly before adding them to the salad.

For those who like to experiment, try adding a little chopped garlic or herbs to the salad. This will add even more interest to the dish.

Serve the crab salad with egg pancakes cold. This will preserve all the textures and rich flavors.