Crab salad with broccoli
Description
This beautiful salad has a "festive" version (with crab meat) and a budget-friendly one—using imitation crab sticks. Honestly, I prepare it with real crab meat much less often :). And it's not just because of the relatively high cost of this ingredient—surprisingly, some members of my family simply refuse to eat real crab meat, yet they happily devour crab sticks (which, as we know, have almost nothing to do with real crabs)! Such a paradox ;). I'm not sure whether this salad is suitable for a birthday or another big celebration (after all, not everyone appreciates broccoli), but for a family dinner, in my opinion, it's perfect—light, filling, and attractive. Anyway, let me tell you how to make it.
Instructions
- 1
Step 1
Wash the broccoli and separate into florets. Cut off the toughest parts of the stems.
- 2
Step 2
Bring water to a boil and add salt. Blanch broccoli for 2-3 minutes, then remove with a slotted spoon or drain in a colander to let excess liquid drip off. If you have a steamer or a multicooker, steam the broccoli instead (for about 5-7 minutes).
- 3
Step 3
Squeeze the juice from half a lemon. Transfer the broccoli to a bowl or salad dish, pour the lemon juice over it, and gently mix.
- 4
Step 4
Boil the eggs hard.
- 5
Step 5
Cool and coarsely chop.
- 6
Step 6
Cut the crab sticks into pieces.
- 7
Step 7
Place broccoli and eggs on a flat plate (if you have salad leaves, put them on the leaves), sprinkle with salt, top with chopped crab sticks, and dress with mayonnaise. Chill and serve!