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–+ servings
mixed crab salad in a bowl with a spoon on a striped blue towel.
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5 from 1 vote

Cold Crab Salad with Sweet Corn and Black Olives

Crab legs, black olives, corn, and eggs all come together for the perfect summer salad. It is fresh. It looks beautiful. And it tastes so darn good!
Total Time20 minutes
Course: Dinner, Lunch, Salad, Side Dish, Starters and Sides
Cuisine: American, Seafood
Allergy: Gluten Free, Nut Free
Servings: 6
Calories: 264kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • ½ lb cooked crab, shredded
  • 3 eggs, hard boiled, diced
  • 1 can corn, drained
  • 1 can black olives, drained
  • 2 stalks green onion, chopped
  • salt, to taste
  • 2½ Tbsp mayonnaise

Instructions

  • Boil eggs, cool down, and chop. Put in a medium sized mixing bowl.
    3 eggs,
    chopped hard boiled eggs in a white bowl.
  • Add corn into the mixing bowl.
    1 can corn,
    chopped hard boiled eggs and corn in a white bowl.
  • Chop green onions, even the white part. Add into the bowl.
    2 stalks green onion,
    boiled eggs green onion and corn in a bowl.
  • Add black olives to the mixing bowl.
    1 can black olives,
    eggs green onion olives and corn in a bowl.
  • Break apart the cooked crab. Take all the meat out and shred into small pieces. Add to the rest of the ingredients.
    ½ lb cooked crab,
    a bowl of black olives green onion chopped crab corn scallions and eggs.
  • When ready to serve, add mayonnaise. This depends on how you like your salads dressed.
    2½ Tbsp mayonnaise
    crab salad ingredients with mayo in a bowl.
  • Add salt to taste.
    salt,
    a bowl filled with chopped and prepared crab salad ingredients with a small bowl of salt on the side.

Nutrition

Calories: 264kcal | Carbohydrates: 17g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1296mg | Potassium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg