Crab Stick and Orange Salad

1. 1 Oranges≈ $3.80 per kg 75 g
2. 2 Crab stickspack 200 g ≈ $2.80 100 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 60 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Sour cream 15%pack 300 g ≈ $1.60 40 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Salt 1 g

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

Method

1. Boil the egg for 10 minutes, then cool it in cold water and peel it.

2. Cut the crab² sticks and egg into small cubes.

3. Peel the orange¹, separate into segments, remove the membranes, and chop into pieces.

4. Drain the corn in a colander and discard the liquid.

5. Mince the garlic⁶ and mix it with the sour⁵ cream and salt.

6. Combine the egg, crab² sticks, orange¹, and corn, then toss gently with the sour⁵ cream dressing.