Layered Crab Salad with Rice and Mushrooms

1. 1 Long-grain ricepack 800 g ≈ $1.94 40 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.70 30 g
4. 4 Button mushrooms≈ $7.50 per kg 50 g
5. 5 Crab stickspack 200 g ≈ $2.80 40 g
6. 6 Mayonnaise 40 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook rice in salted water for 15 minutes, then cool completely. Hard³-boil an egg for 10 minutes, cool, and separate the whites from the yolks.

2. Slice mushrooms and sauté in oil for 7 minutes until all moisture evaporates, then cool.

3. Chop crab⁵ sticks finely, grate egg whites on a fine grater, and grate cheese on a box grater.

4. Layer ingredients in this order: rice, mushrooms, crab⁵ sticks, egg whites, brushing each layer lightly with mayonnaise.

5. Sprinkle grated cheese on top without pressing down.

6. Mash the yolk through a sieve and place it in the center of the salad.

7. Chill in the fridge for 30 minutes.