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Seaweed salad with crab sticks

Seaweed salad with crab sticks, Prescriptions, Any category, Any kitchen, European cuisine, Salads

Ingredients portion 4

Onions 1 head

Crab sticks 100g

Sea kale 250 g

Mayonnaise 150 g

Chicken egg 2 pieces

Parsley 40 g

Cooking instructions 30 minutes

1 Cut the crab sticks into sticks, the peeled onion into half rings, the eggs into wedges.

2 Before serving, place the sea kale in a salad bowl, arrange the sliced crab sticks around the sea kale and top with the onion. Decorate with hard-boiled egg slices, mayonnaise and parsley.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .