Crab Stick Salad "Crab Napoleon"

The tastiest, prettiest crab stick salad! Dress up your celebration!

Recipe author

Servings:

Crab sticks

200

Eggs (hard-boiled)

Processed cheese

150

Tomatoes (flesh)

Ground black pepper

Mayonnaise

300

Garlic

Croutons

Tomatoes (peel)

Dill

Vegetable oil

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 69 % 20 g

Carbohydrates 14 % 4 g

192 kcal

GI: 75 / 25 / 0

Cooking method

Step 1:

Set an 8-inch (20 cm) ring mold on a platter, bottom side up. Brush it with oil.
Step 2:

Press the garlic through a garlic press and stir it into the mayonnaise.
Step 3:

Peel the tomatoes: cut off the top and keep cutting in a spiral all the way down. Save this peel for garnishing the salad.
Step 4:

Cut the tomatoes into half-moons.
Step 5:

Lay the tomatoes down as the first layer. Season with pepper.
Step 6:

Cut the crab sticks into thin strips.
Step 7:

Add the crab sticks as the second layer.
Step 8:

Spread mayonnaise over the crab sticks.
Step 9:

Grate the eggs on the large holes of a box grater and add them as the third layer.
Step 10:

Spread mayonnaise over the egg layer.
Step 11:

Like so!
Step 12:

Pop the processed cheese in the freezer for a few minutes. Grate it on the large holes of a box grater and add it as the next layer.
Step 13:

Spread mayonnaise over the cheese.
Step 14:

Cover the salad with plastic wrap and refrigerate it for 1 hour to let the flavors meld.
Step 15:

Garnish: roll a strip of tomato peel up into a coil to make a rose.
Step 16:

Like so!
Step 17:

Arrange the tomato roses on the salad.
Step 18:

Scatter croutons and sprigs of dill on top. Enjoy, and happy holidays!