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Corn cucumber crab sticks salad
6 servings1 hour
Crab sticks - 300 g, Canned corn - 300 g, Cucumbers - 250 g, Chicken eggs - 5 pcs., Green onions - 100 g, Mayonnaise - 4 tbsp.
How to make a crab stick salad with corn and cucumber? Prepare all the necessary ingredients. When choosing crab sticks, be sure to pay attention to the expiration date. Surimi meat (minced white fish) should appear in the list of composition in first place. Do not buy a product if there is frost on it. This is a sign of re-freezing. Fresh sticks should be grey and yellow-free, resilient and a little wet. If the product is sticky, then it is spoiled. 
It is better to boil the eggs in advance, so as not to wait for them to cool down later. Wash them and weld them into a steep one. To do this, fill them with cold water and cook for 10 minutes after boiling over a medium heat. To make the boiled eggs clean well, fill them with cold water. Cool completely, peel and separate the proteins from the yolks. Rub them on a fine grater. 
The salad can be laid out in layers in a large salad bowl or in portions. I laid out the salad using a cooking ring, but you can carefully put the ingredients on a slide. Brush the bottom with a thin layer of mayonnaise. This is necessary in order to fasten the bottom layer and it did not crumble when they eat it. Place a layer of corn over the mayonnaise and flatten. 
Brush the corn with a thin layer of mayonnaise, leaving the edges without mayonnaise. So the salad will look neat. Lay out with the next layer of yolk and brush with mayonnaise. 
Wash the cucumber and cut the tail. The skin, if it is not rough, not damaged and not bitter, does not need to be cut. Dry and cut the cucumber into small cubes. Lay out the next layer. If the cucumbers are too watery, they can be squeezed a little after grinding. 
Grease the cucumbers with a thin layer of mayonnaise. Cut the crab sticks into small cubes and put in the next layer, brush with a little mayonnaise. 
Remove the flaccid leaves from the spring onion, rinse them and dry them. Then grind with a knife and put the next layer of salad out of it. 
Finish the salad with a layer of crushed proteins. Line the surface to make the salad look neat. Refrigerate for a minimum of 20 minutes. 
Carefully remove the moulding ring before serving and garnish the top of the salad as you wish. 
I laid out the rest of the ingredients in layers in a large salad bowl. 