Layered salad with crab sticks

4 servings
30 min

How to make a layered salad with crab sticks? Prepare the products. Crab sticks, if frozen, pre-thaw. Boil the eggs. Any hard or semi-hard cheese will work. The main thing is that it is tasty, high-quality, without milk fat substitutes. You can take both a large tomato and a few small cherries.

Clean the sticks. The film in which each crab stick is wrapped is sometimes poorly removed. To facilitate the process, hold the sticks over the steam for 1-3 seconds. Cut the sticks into small cubes. I will pick a salad in a culinary ring, but you can make it without it, just laying out the products in layers. Install the ring on the tray. Place the sticks in the first layer and seal them with a spoon. Apply a mesh of mayonnaise on top.

Peel the boiled eggs from the shell and grate over a coarse grater. Lay them out in a second layer. Top with mayonnaise netting, too. To make this more convenient, transfer the mayonnaise to a tight bag, pastry bag or ordinary bag and cut off its tip.

Wash the tomatoes, dry and cut into small cubes. Lay them out in the next layer. Here mayonnaise is no longer needed.

Grate the cheese over a coarse grater and place in the topmost layer. Compress the cheese with a spoon. Top with mayonnaise netting, too. Put the salad in the fridge for half an hour to cool a little.

Free the salad from the ring (if you used it) and garnish to your liking. Serve to the table. Enjoy your meal!