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Crab and Corn Salad with Microgreens

Microgreen Margo
A protein-filled microgreen version of a famous Slavic crab salad
Cuisine Russian, Ukrainian


  • 1/2 cup chopped eggs
  • 1/2 cup prepared quinoa
  • 1/2 cup canned or frozen corn
  • 1/2 cup 'crab sticks' made of fish
  • 1/2 cup chopped microgreens
  • 1/2 cup green onions or chive microgreens
  • 1/2 cup mayonnaise
  • 1/2 cup Sour cream
  • 1 tbsp dill weed
  • 1 tbsp horseradish or stone-ground mustard


  • Put the chopped eggs in a large bowl and add quinoa
  • Mix in the corn and chopped crab
  • Chop the microgreens fine and add to the bowl.
  • Mix the sour cream, mayonnaise, dill, and horseradish together in a small bowl, and add to the salad. Stir gently until all is mixed well. Taste and add salt and pepper if desired.
  • Allow to sit for an hour or more to meld flavors. Serve with micro chives.