Crab Salad with Cheese and Olives

An intriguing salad for the holiday table — juicy and delicate!

Recipe author

Servings:

Crab sticks (or crab meat)

Processed cheese

250

Mayonnaise

0.5

Celery

100

Olives

150

Green onion

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 74 % 31 g

Carbohydrates 7 % 3 g

264 kcal

GI: 100 / 0 / 0

Cooking method

These days, imitation crab meat is used more and more in cooking — probably because real crabs have become scarce. It would, of course, be better to make this salad with natural crab, but the recipe allows for a substitute. At any supermarket you can buy crab sticks or those flat patties that imitate crab meat. Put the so-called crab in a bowl and break it up into the finest particles you can manage. Remember, the longer you mix the salad afterward, the smaller the pieces of crab will become. Grate the processed or sausage-type cheese on a coarse grater and mix it with the crab until smooth. You can skip grating and instead melt the cheese a little in the microwave. Finely chop the celery leaves, green onion and pitted green olives. Mix everything with the cheese and crab, top with mayonnaise, and chill in the fridge for about two hours. Stir the chilled salad thoroughly with the mayonnaise and serve cold. Serve croissants, crackers, toast or plain bread alongside.