If you have a desire to serve an unusual dish on the table, then this variation of crab salad will surely help you out. This recipe includes completely non-standard products.
Ingredients:
- Crab meat or sticks - 250 g;
- Chicken eggs - 3 pcs;
- Potatoes - 3 tubers;
- Carrots - 2 pcs;
- Fresh tomato - 1 pc;
- Cauliflower - 200 g;
- Lettuce leaves - 8-9 pcs;
- Olives - 15 pcs;
- Lemon - 1 pc;
- Beans - 150 g;
- Provencal mayonnaise - 5 tablespoons;
- Salt (to taste).
Preparation:
- Wash the crab meat thoroughly, put it on the bottom of the pan, add water, salt and put to boil.
- After cooking, remove the crab meat from the water, cool and chop into slices.
- Leave the beans to soak in cool water. Soak for about 90 minutes, then cook until cooked.
- Wash the potato tubers well, then boil with the skin in slightly salted water. After cooking, allow to cool and only then crumble into small cubes.
- Wash chicken eggs well, put in a saucepan with water, boil hard (10 minutes), cool, peel off the shell, rub into crumbs with your hands.
- If necessary, sort out the cauliflower, leave in cold water for 20-25 minutes, then put salt in a saucepan and cook for 20-25 minutes.
- Wash tomatoes, green salad, lemon, apple in lukewarm water. Crumble everything, dice tomatoes, lemon in sections, peel the apple from the peel and core, and then pass through a coarse grater.
- Boil, peel and coarsely grate the carrots. Mix apples and carrots.
- Combine all prepared ingredients in one dish, season with mayonnaise.
- Place lemon, olives and boiled egg sections in salad bowls before serving.
