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"Lily of the Valley" Salad with Imitation Crab

A beautiful party salad that's sure to be the star of your table! Juicy and tender, with bold flavor and a stunning presentation — your guests will be amazed!

alena•♫Author avatar
Recipe author
Lily of the Valley salad with crab sticks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 7 g
Fats 73 % 29 g
Carbohydrates 10 % 4 g
258 kcal
GI: 100 / 0 / 0
  • How do you make "Lily of the Valley" salad with imitation crab? First prep all the ingredients, then build the salad layer by layer. Here's how: 1. Hard-boil the eggs, peel them, separate the whites, and grate them on the medium holes of a grater — set aside half of one egg white for the garnish. 2. Grate the cucumber on the medium holes and let the juice drain. 3. Grate the processed cheese on the medium holes too. 4. Finely chop the leek, mix it with the sugar, and pour in a little boiling water; after five minutes, drain, press lightly, and squeeze out the moisture. 5. Grate the egg yolks and mix them with 1/2 tsp of finely chopped dill. 6. Just before assembling, grate the frozen crab sticks and chilled butter on the medium holes. Now layer everything in a serving dish: layer 1 — grated egg whites; 2 — processed cheese; 3 — butter; 4 — cucumber; 5 — leek; 6 — crab sticks (reserve some to decorate the sides); 7 — egg yolks. Spread mayonnaise on every layer except the last. Smooth the sides of the salad and decorate them with crab sticks mixed with 1/2 tsp of finely chopped dill. With scissors, cut lily-of-the-valley leaves from the leek greens and flowers from the egg white. Grate the leftover egg white finely and mix it with red-cabbage juice — use that "paste" to shape little forget-me-nots. Decorate the salad as in the photo or however you like! Happy holidays to you and your loved ones!
  • It's best to make the mayonnaise yourself — it'll be tastier and better for you; look for good homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or mixed with mayo in any ratio you like, which lightens the dish.
  • The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
  • Make salads only from fully chilled ingredients. Made with warm ones, a salad can spoil quickly.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Processed cheese with 60 % fat content - 354  kcal/100g
  • Processed cheese with 45 % fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Red cabbage - 27  kcal/100g
  • Frozen red cabbage in a package - 24  kcal/100g
  • Wild garlic - 35  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Leek - 33  kcal/100g
  • Chicken egg - 80  kcal/100g

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