Crab Salad with Corn and Eggs (Krabovyi Salat)
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✨ Adapt This Recipe
Available allergen-free substitutions:
fish-free and crustacean-free protein alternative
Use 250 g diced cooked chicken and check seasoning separately
egg-free bulk and texture
Use 100 g extra sweetcorn and 1 extra spring onion
removes egg and mustard allergens
Check the label for soybeans if relevant
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Many families call this crab salad even when it is made with surimi crab sticks rather than fresh crab meat.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
-
✦ Allergen-free alternatives
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Plain Cooked Chicken Breast
— fish-free and crustacean-free protein alternative
Use 250 g diced cooked chicken and check seasoning separately
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Plain Cooked Chicken Breast
— fish-free and crustacean-free protein alternative
-
✦ Allergen-free alternatives
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Extra Sweetcorn And Spring Onion
— egg-free bulk and texture
Use 100 g extra sweetcorn and 1 extra spring onion
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Extra Sweetcorn And Spring Onion
— egg-free bulk and texture
-
✦ Allergen-free alternatives
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Egg-Free Mustard-Free Vegan Mayonnaise
— removes egg and mustard allergens
Check the label for soybeans if relevant
-
Egg-Free Mustard-Free Vegan Mayonnaise
— removes egg and mustard allergens
Hard-boil the eggs, cool them, peel them, and dice them.
Dice the crab sticks into small even pieces.
Combine the crab sticks, eggs, sweetcorn, and spring onion in a bowl.
Fold in the mayonnaise gently until everything is lightly coated.
Chill briefly before serving.
Nutritional values are per serving and approximate. Not medical advice.