Classic crab salad with corn and rice

Always enjoys success with guests. On holiday and on weekdays! Crab salad with rice and corn is well known and loved by many. The dish may well compete with the salad "Olivier". If you have forgotten its taste a little, I suggest you cook it and remember how beautiful, satisfying and delicious it is.

Anna

Recipe author

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Composition / ingredients

servings:

Steamed rice

0.5

Crab sticks

250

Chicken eggs

Cucumbers

Canned corn

300

Sour cream

Mayonnaise

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 29 % 6 g

Carbohydrates 48 % 10 g

100 kcal

GI: 30 / 50 / 20

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a classic crab salad? Take a steamed rice variety, sort it out, removing impurities. I took a medium-sized one, but you can take any one. Rinse it out. Pour boiling water in a saucepan at a rate of 2 to 1. Cook until tender. Read the cooking time on the package (about 20-25 minutes). It is important not to overcook the rice. It should be soft and crumbly. Put it in a colander, rinse with boiled water. Let the liquid drain. Cool and transfer to a deep salad bowl.
Step 2:
Boil the eggs hard-boiled (about 8-10 minutes after boiling). Fill with cold water and cool. Peel off the shell. Cut into small cubes. Add to the rice.
Step 3:
Wash the fresh cucumbers. Dry them with paper towels. The peel, if it is not damaged, not hard and not bitter, does not need to be cut off. Cut them into small cubes as well. Add to the rice and eggs in a bowl.
Step 4:
If the crab sticks you use are frozen, defrost them. Without removing the packaging, put them on a cutting board, let them thaw. Remove the cellophane wrapper from the thawed sticks. If it unwinds badly, hold the sticks over the steam for 1-3 seconds. Cut into the same small cube. The salad will look nice and neat if you slice all the ingredients in the same way. Add the crab sticks to the salad bowl.
Step 5:
Open a can of canned corn. Put it in a colander, let the liquid drain. Put it in a salad bowl with the rest of the products. How to buy canned corn correctly? Be sure to check the expiration date on the jar. If the container is glass, carefully consider the grains. They should be the same size and color, solid and spotless. The composition should not contain dyes, preservatives and flavor enhancers.
Step 6:
In a separate small container, mix sour cream and mayonnaise in equal proportions. Add salt to taste. If desired, add ground black pepper. Season the salad with this sauce.
Step 7:
Mix all the ingredients well. You can serve the dish in a common salad bowl or portioned cremans. Or use the cooking ring. Place it on a suitable flat plate. Put the salad in it. Lightly tamp it with a spoon. Carefully remove the ring. Garnish with a sprig of dill or parsley. So it turns out more elegant and neat.

Crab salad with rice and corn is always greeted by my loved ones with a bang! Very tasty!

The recipe can be modified. For example, add Bulgarian pepper, green or onion, boiled carrots, hard cheese. You can fill the salad with one mayonnaise, sour cream or natural yogurt without additives. To make the dish more useful, you can prepare mayonnaise yourself. Recipe options you can find here

You can also use ordinary non-steamed rice. In this case, rinse it thoroughly several times in cold water. Put it in boiling salted water (proportions 1 to 2). Cook until tender (after boiling for about 10-15 minutes, see the instructions on the package). Then discard on a sieve, rinse and cool. You can also use other varieties of rice at your request (see the cooking time and the amount of water on the package for the selected rice).