Delicate salad with crab sticks, fresh cucumber and egg pancakes.
Cooking time 30 minutes
Crab sticks 100 g
Canned corn 100 g
Eggs 2 pcs
Fresh cucumber 1 pc
Dill 1 bunch
Mayonnaise 3 tbsp l.
Flour 1 tbsp. l.
Salt to taste
Cut the crab sticks lengthwise into halves, then cut into strips.
In a bowl, combine crab sticks and fresh cucumber, cut into strips.
Add corn and finely chopped dill.
Season the salad with mayonnaise and stir.
In another bowl, combine eggs, 1 tablespoon mayonnaise and flour.
Bake 5 thin pancakes and cool.
Cut the pancakes into strips and add to the salad.
Stir and place in a salad bowl.
The Riviera salad is ready. Can be served with a festive table.