Classic crab salad without cucumber

A simple salad from the category of "guests on the doorstep" you can easily cook in a minimum amount of time. Inexpensive products will be needed for the recipe. choose high-quality crab sticks, homemade eggs, a leafy part of Peking cabbage and a fleshy Bulgarian pepper of bright color. The salad looks appetizing and bright on the table. You can serve it in a spacious salad bowl or serve it in transparent glasses.
I recommend starting cooking with boiling eggs. Put the eggs in a saucepan, pour cold water, cook over low heat. In this case, the yolk turns out to be very juicy, and the protein is soft and tender.. Cut the peeled eggs into small cubes and put them in a mixing bowl.
While the eggs are cooking, slice the Peking cabbage thinly. Add salt to it, knead it slightly, sprinkle with lemon juice if desired.
Peel the bell pepper from the seeds, cut into cubes with a size of 0.8 cm.
Defrost crab sticks the day before. Peel them from cellophane, leave a couple of sticks for decoration, chop them similarly.
Put the corn on a sieve, carefully drain the excess liquid.
Wash the dill, dry it, chop it.
Put all the prepared ingredients to the eggs, add pepper,
salt, mix.
Put the mayonnaise in an auxiliary bowl. Add the chopped garlic, mix the dressing.
Season the salad, leave to infuse for 30 minutes if there is time, or serve immediately. Before serving, decorate with a rim of sliced crab sticks.
The salad has a pleasant taste with the main taste of crab meat and a spicy note of garlic dressing. The dish is suitable for festive serving or small gatherings. Salad can be served as an independent dish for a late dinner or take with you on a picnic. Crab salad is hearty and light at the same time, it will surely appeal to your loved ones and guests.
Salad can be stored in a closed container in the refrigerator for 4 - 5 days.