Crab Salad in Lavash
Description
The recipe won't take much time. To make a festive and tasty appetizer, it's enough to have dense fresh lavash and bright ingredients for the filling on hand. I didn't use salt and ground pepper during cooking; all the components have their own flavor. So, here is the recipe. Serve with herbs and sauce.
Instructions
- 1
Step 1
Boil the eggs, cool them, then peel off the shells. Remove the wrappers from the crab sticks. Wash the cucumber. Let's get started!
- 2
Step 2
Cut the cucumber into thin matchsticks. Simply split the crab sticks in half lengthwise, then cut them thinly.
- 3
Step 3
Grate the hard-boiled eggs on a coarse grater.
- 4
Step 4
Lay out the lavash on the table. Spread it with mayonnaise. Arrange the salad ingredients as shown in the photo. You can change the order to suit your taste.
- 5
Step 5
Roll the lavash as tightly as possible into a roll. Wrap the roll in plastic wrap and refrigerate for 2–3 hours to let the flavors soak in.
- 6
Step 6
After two or three hours, unwrap the roll, cut it with a sharp knife into slices that are not too thin. Arrange on a plate, garnish with herbs, and serve.