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Classic crab salad without corn

Classic Crab Salad without Corn

A favorite crab stick salad with no corn added. Crab stick salad is a frequent guest at our tables, both for holidays and everyday meals. But some people aren't too fond of the canned corn usually added to it. Leaving that ingredient out doesn't spoil the salad one bit.

Anna

Recipe author

Composition / ingredients

Servings:

Crab sticks

200

Cucumbers

300

Eggs (boiled)

Parboiled rice (raw, pre-boil for the salad)

Dill

Onion

0.5

Mayonnaise

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 35 % 6 g

Carbohydrates 35 % 6 g

101 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

How do you make a classic crab salad without corn? Wash the fresh cucumbers, dry them, and cut them into small cubes. Put the diced cucumbers in your chosen salad bowl.
Step 2:

Cover the parboiled rice with boiling water at a 2:1 ratio and cook until tender, then drain and cool. Add the cooled cooked rice to the bowl with the diced cucumbers.
Step 3:

If the crab sticks are frozen, thaw them first. Take the crab sticks out of the package and slice them. Add the sliced crab sticks to the salad.
Step 4:

Peel the pre-boiled, cooled eggs and cut them into cubes. Add the eggs to the salad.
Step 5:

Peel and finely chop the onion with a knife. You can pour boiling water over the onion first. Wash the fresh dill, dry it, and chop it finely. Add the onion and dill to the salad.
Step 6:

To dress the salad I use mayonnaise, but you can use a mix of mayonnaise and sour cream. Dress the salad with mayonnaise, add salt, and stir.
Step 7:

Chill the finished salad a little before serving. The salad can stand on its own as a dish or be one of the cold appetizers on a holiday table.

As I said, crab stick salad is one of those salads that show up on our tables most often. It's easy to make, the ingredients are always on hand, and almost everyone loves it, so making it for a holiday table rarely leaves anyone unhappy. Even so, some people don't care for it because of the canned corn — not everyone likes it. You might think leaving that ingredient out would ruin the salad, but it won't. There are actually plenty of substitutes for corn in this kind of salad. The version I make most often at home uses fresh onion and fresh herbs. The salad comes out juicy, fragrant, and delicious. You can also swap the corn for fresh tomatoes, fresh bell pepper, fresh lettuce or napa cabbage, or hard cheese. Of course, none of these is a perfect match in flavor, but the salad won't be any worse for the swap, and some people may like it even more than the classic.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise. Use them on their own or mixed with mayonnaise in any ratio you like — that will cut down the calories.
How do you buy crab sticks the right way? Always check the product's expiration date. Surimi (minced white fish) should be listed first in the ingredients. Important! Don't buy the product if there's frost on it — that's a sign it's been refrozen. Fresh sticks should be free of gray and yellow spots, firm, and slightly moist. If the product feels sticky, it's gone bad.
How do you hard-boil eggs? To keep the eggs from cracking as they cook, put them in cold water and cook them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water to cool. The sudden change in temperature makes the shells easier to peel.