Main Page
Fast and tasty
Classic crab salad with corn and rice

Classic Crab Salad with Corn and Rice

Always a hit with guests — perfect for holidays and everyday meals alike! Crab salad with rice and corn is well known and loved by many. The dish can easily go toe to toe with Olivier salad. If its taste has slipped your mind, let me suggest making it again to remind yourself just how pretty, hearty, and delicious it is.

Anna

Recipe author

Watch the video

Composition / ingredients

Servings:

Parboiled rice

0.5

Crab sticks

250

Eggs

Cucumbers

Canned corn

300

Sour cream

Mayonnaise

Salt

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

Cooking method

Cooking time: 30 min

Step 1:

How do you make a classic crab salad? Take a parboiled variety of rice and pick through it to remove any debris. I used medium-grain, but you can use any kind. Rinse it. In a saucepan, cover it with boiling water at a 2-to-1 ratio. Cook until done. Check the package for the cooking time (about 20–25 minutes). It's important not to overcook the rice — it should be soft and fluffy. Drain it in a colander and rinse with boiled water. Let it drain, then cool it and transfer it to a deep salad bowl.
Step 2:

Hard-boil the eggs (about 8–10 minutes after the water comes to a boil). Cover them with cold water and let them cool. Peel them and cut them into small cubes. Add them to the rice.
Step 3:

Wash the fresh cucumbers and dry them with paper towels. If the peel is undamaged, not tough, and not bitter, there's no need to remove it. Cut them into small cubes too and add them to the bowl with the rice and eggs.
Step 4:

If the crab sticks you're using are frozen, thaw them. Leave them in their packaging on a cutting board and let them defrost. Remove the cellophane wrapper from the thawed sticks. If it won't unwind easily, hold the sticks over steam for 1–3 seconds. Cut them into small cubes the same size as everything else. The salad looks nice and neat when all the ingredients are diced the same way. Add the crab sticks to the salad bowl.
Step 5:

Open a can of corn. Tip it into a colander and let the liquid drain. Add it to the salad bowl with the rest. How do you choose canned corn? Always check the expiration date on the can. If the container is glass, take a close look at the kernels — they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.
Step 6:

In a separate small bowl, mix equal parts sour cream and mayonnaise. Salt to taste. Add ground black pepper if you like. Dress the salad with this sauce.
Step 7:

Mix all the ingredients together well. You can serve the dish in a shared salad bowl or in individual dessert glasses. Or use a plating ring: set it on a suitable flat plate, fill it with the salad, tamp it down gently with a spoon, then carefully lift the ring away. Garnish with a sprig of dill or parsley. It comes out more elegant and tidy that way.

My family always greets crab salad with rice and corn with cheers! So tasty!
The recipe can be varied. For example, add bell pepper, green or yellow onion, boiled carrots, or hard cheese. You can dress the salad with mayonnaise alone, with sour cream, or with plain unsweetened yogurt. To make the dish healthier, you can make your own mayonnaise. You can find recipe options here.
You can also use regular (non-parboiled) rice. In that case, rinse it thoroughly several times in cold water. Put it in boiling salted water (a 1-to-2 ratio) and cook until done (about 10–15 minutes after it comes to a boil; see the package instructions). Then drain it in a sieve, rinse, and cool. You can also use other rice varieties if you prefer (check the package for the cooking time and water amount for your chosen rice).