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Crab stick salad with corn without rice

Rice-Free Crab Stick Salad with Corn and Cucumber

A bright, juicy, everybody-loves-it salad for a party and any other day! Crab salad earned its spot as a party-table favorite long ago, and every family makes it a little differently. This version is the classic one — with fresh cucumber and no rice. It comes out light, fresh, and really tasty!

katushafin

Recipe author

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Composition / ingredients

Servings:

Crab sticks

250

Eggs

Cucumber

Corn

200

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 6 g

Fats 42 % 11 g

Carbohydrates 35 % 9 g

161 kcal

GI: 38 / 0 / 63

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. Drain the corn — you can tip it into a colander to dry it well. Wash and boil the eggs: cook them for 10 minutes at a low boil, then let them sit briefly in the hot water so they're fully cooked but still tender. Cover them with cold water afterward. Wash and dry the cucumber. If the crab sticks are frozen, thaw them.
Step 2:

Making the salad is just a matter of chopping everything up. Cut the cucumber into small dice; if the skin is tough, peel it first.
Step 3:

Unwrap the crab sticks and dice them too. You can use crab meat instead — cut it into cubes as well.
Step 4:

Peel and finely chop the fully cooled eggs. It's important they aren't still warm — mixing warm and cold ingredients can cause the salad to spoil faster.
Step 5:

Put the corn, chopped eggs, crab sticks, and cucumber in a large bowl and mix well. If you like, add chopped herbs at this point — I only use them as a garnish. I don't salt this salad, since the crab sticks are salty enough for me, but you can salt it to taste.
Step 6:

The salad is almost done — all that's left is to dress it. Classically that's mayonnaise. I'd recommend adding it right before serving, since a dressed salad doesn't keep long. Serve it in a bowl, or plate individual portions with a ring mold. Garnish however you like. Enjoy!

I always make this salad exactly this way. Without rice it tastes lighter. Sometimes I like to add a touch of garlic and lemon juice, but I only use herbs as a garnish. You can dress it with sour cream, though mayonnaise tastes better — and if that matters to you, make homemade mayonnaise, which is better for you.