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Salad with rice, crab sticks, cucumber and corn

Salad with Rice, Crab Sticks, Cucumber, and Corn

A tasty, simple, budget-friendly salad for holidays and everyday meals. Salads with crab sticks or crab meat are very popular — and not just for the holiday table. Crab sticks pair with all sorts of ingredients; one of the most popular combos is crab salad with rice, cucumber, and corn.

Snezhana

Recipe author

Salad with rice, crab sticks, cucumber and corn

Composition / ingredients

Servings:

Crab sticks (can be replaced with canned crab meat or peeled shrimp)

200

Rice

200

Eggs

Canned corn

Cucumber

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 21 % 9 g

Carbohydrates 64 % 27 g

197 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with rice, crab sticks, cucumber, and corn? You could call this one a classic — these ingredients show up in almost every crab salad recipe, with the rest added to taste. Fresh cucumber, for example, rounds it out nicely and freshens it up. If you like, add green onion to brighten the flavor. You can use crab meat or peeled shrimp in place of the crab sticks.
Step 2:

The most important ingredient here, and the one to get right, is the rice. It should be cooked so it's neither hard and underdone nor mushy — light and fluffy. The whole salad depends on it. Long-grain rice is best. Rinse the rice well and cover it with water in a ratio of 3 cups water to 1 cup rice. Set it over the heat, bring to a boil, and reduce to medium.
Step 3:

Stir the rice a few times while it cooks so it doesn't stick to the bottom of the pot. When there's little water left, turn off the heat and leave the rice covered. The remaining water will be fully absorbed. Stir it and let it cool.
Step 4:

Wash the eggshells with soap, put the eggs in a saucepan, cover with water, and set over the heat. Boil the eggs for about 20 minutes from the moment the water boils. Drain, cover the eggs with ice water right away, and let them sit a while. Once cooled, peel the eggs and finely chop them with a knife or an egg slicer.
Step 5:

Wash the fresh cucumber and cut it into small cubes with a knife.
Step 6:

Cut the crab sticks into slices or cubes, whichever you prefer.
Step 7:

Put all the ingredients in a salad bowl, add salt to taste, and dress with mayonnaise. Toss to combine. Let the salad chill and rest in the refrigerator, then serve. Enjoy!

The salad looks neat and attractive when all the ingredients are cut into pieces of the same size and shape (cubes, for example).
It's best to make your own mayonnaise — it's tastier and better for you. You'll find some great homemade mayonnaise recipes here. You can also use sour cream or plain yogurt for the dressing, on their own or mixed with mayonnaise in any ratio you like — that will cut down the calories.
How do you buy good crab sticks? Always check the use-by date. Surimi (minced white fish) should be the first item on the ingredient list. Important: don't buy them if there's frost on the package — that's a sign they've been refrozen. Fresh sticks should be free of gray and yellow spots, firm, and slightly moist. If they feel sticky, they've gone bad.
Everyone's sense of salty, sweet, bitter, sharp, sour, and spicy is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.