Salad with crab sticks Charlotte

200 g canned corn
what kind of corn to choose? we'll show

100 g crab sticks

3 boiled eggs

3 medium tomato

? glass boiled rice

1 tbsp. sour cream

1 tbsp. mayonnaise

black pepper

Pancakes:

100 g cream cheese Philadelphia

4 eggs

1 tbsp. parsley

1 tbsp. flour

1 tbsp. starch

1 tbsp. mayonnaise

? tsp. baking powder

salt

Design by:

8 stems green onions

? pomegranate

Combine all the ingredients for pancakes, except cheese, whisking, cook 9 thin pancakes, coat them in the hot cream cheese, roll into a roll.

Small cubes cut crab sticks, eggs and tomatoes, combine the corn and rice, mayonnaise and sour cream, stir, add salt and pepper to taste.

Pancakes cut into pieces no more than 1 cm thick.

Put in a deep bowl, plastic wrap, lightly grease with mayonnaise, put a mug of pancakes across the surface of the bowl in the centre lay the salad, cover it with foil and put it in 2 hours in the cold.

Before serving Christmas buffet flip salad with crab sticks Charlotte on a flat dish, place the pomegranate seeds and green onions.

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