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Crab salad with corn classic without rice

Classic Crab Stick and Corn Salad (No Rice)

A tasty crab stick salad for any occasion! A delicious, tender, fresh salad of crab sticks, made from the most affordable ingredients. Adults and kids will love it - and so will unexpected guests!

Natalia Tsybulskaya

Recipe author

Crab salad with corn classic without rice

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Composition / ingredients

Servings:

Crab sticks

200

Eggs

Cucumbers

100

Canned corn

100

Salt

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 41 % 9 g

Carbohydrates 32 % 7 g

130 kcal

GI: 57 / 43 / 0

Cooking method

Cooking time: 30 min

Step 1:

Prepare all the ingredients. Use chilled crab sticks - crab meat works too, also chilled. Chilled products hold far more nutrients. Use farm eggs, or at least the freshest you can find. Before boiling them, check for freshness: lower them into a container of room-temperature water - if an egg sinks, it's definitely fresh; if it floats, it's better not to use it.
Step 2:

Unwrap the crab sticks, or remove the packaging from the crab meat. If your crab sticks are frozen, thaw them properly: move the package from the freezer to the fridge, then finish thawing them at room temperature.
Step 3:

Cut the crab sticks any way you like, but I recommend a smaller dice.
Step 4:

Wash the cucumber well, dry it, and cut it into small cubes too. In general, the finer the cut, the better for a salad - it's said that the smaller a salad is chopped, the better it's made.
Step 5:

Hard-boil the eggs - usually about 8 minutes after the water boils. Cover the cooked eggs with cold water right away, which makes them easier to peel. Peel the eggs and cut them into small cubes.
Step 6:

Drain the excess liquid from the corn and add it to the salad. In season, you can use regular boiled corn instead of canned.
Step 7:

Salt the salad to taste. I use plain sea salt, but you can use a seasoned salt too, such as Adyghe or Svan.
Step 8:

Dress the salad with mayonnaise. I recommend homemade mayonnaise - it's much better for you. In a pinch, you can dress the salad with low-fat sour cream or Greek yogurt.
Step 9:

Mix everything, transfer the salad to a bowl, and serve.
Step 10:

This salad works for a holiday table or an everyday meal. It can stand in for a full meal or be served as a side dish. Enjoy!