Layered crab salad

Step-by-step recipe

Step 1:

Peel fresh cucumbers, grate them on a coarse grater and squeeze out excess liquid.
NOTE: You need to squeeze the cucumbers thoroughly so that the salad does not turn out watery.

Step 2:

Grate the crab sticks on a medium grater.

Step 3:

Grate the processed cheese using a coarse grater.
NOTE: Pre-freezing the curds in the freezer for about 15-20 minutes prevents them from melting and allows you to grate them quickly.

Step 4:

Grate the boiled eggs on a coarse grater.

Step 5:

We also grate the hard cheese on a fine grater.

Step 6:

Drain the liquid from the corn and begin assembling the salad.

Step 7:

Place the split ring on a plate and lay out the first layer – grated crab sticks.

Step 8:

Gently press the crab sticks with a fork or spoon, then grease the layer with mayonnaise.

Step 9:

We lay out the second layer – grated processed cheese, distribute it over the surface, and apply mayonnaise again.

Step 10:

Place the squeezed cucumbers, distribute evenly and grease with mayonnaise.
NOTE: Each layer can be seasoned with salt or ground black pepper if desired.

Step 11:

We lay out the fourth layer – corn, and grease it with mayonnaise again.

Step 12:

Place the grated boiled eggs, spread them out and grease with mayonnaise.

Step 13:

Add the final layer—grated hard cheese. The salad is ready, bon appétit!

Cooking tips

To garnish the crab stick and corn salad, sprinkle some grated egg yolks on top. You can also garnish the dish with sprigs of fresh herbs or finely chopped dill, or arrange the chopped crab sticks and corn in a decorative arrangement.

To ensure the layered salad is as juicy and fully saturated as possible, cover it with cling film and refrigerate for 1-2 hours.

For those watching their figure and counting calories, you can make a layered salad with a mixture of low-fat sour cream or Greek yogurt with mustard instead of mayonnaise.