Recipes
Crab salad
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ 2-3 BOILED POTATOES
→ 100 G CANNED GREEN PEAS
→ 100 G GREEN SALAD
→ 1\3 CUP OF MAYONNAISE
→ 1 TABLESPOON ODORLESS VEGETABLE OIL
→ 1 FRESH CUCUMBER
→ 1 TOMATO
→ 1 BOILED TURNIP
→ 1 BOILED CARROT
→ 1 CAN OF CANNED CRAB (225 G)
→ 2 TABLESPOONS 3% VINEGAR
Prepared vegetables cut into small cubes, and tomatoes-circles.
Before serving, cut the green salad, leaving a few leaves for decoration, and put it in a slide in a salad bowl. Place vegetables in separate bouquets around the slide. In the center of the slide on a green salad, place crabs without juice.
At the time of serving, lightly sprinkle the vegetables with salt and pour over the dressing made from vegetable oil and vinegar with the addition of crab juice. Fill the crabs with mayonnaise and garnish with green lettuce leaves. In the same way, you can prepare a salad of canned cancer necks.
