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Crab Stick Salad with Cucumber and Corn
Crab Stick Salad with Cucumber and Corn is becoming increasingly popular every year. Today we will prepare a salad based on a widely known recipe, which is quite simple to make and is a wonderful addition to the festive table.
Preparation time: 40 minutes.
Caloric content: 154 kcal per 100 grams of the dish.
Ingredients
Products for preparing Crab Stick Salad with Cucumber and Corn:
- canned corn – 200g;
- fresh cucumber – 200 g;
- rice – 100 g;
- crab sticks – 200 g;
- eggs – 4 pcs;
- lemon juice to taste;
- mayonnaise to taste;
- salt to taste;
Cooking
1. Rinse the rice in a bowl. To do this, pour cold water over it.
2. Stir the rice with a spoon or by hand and drain the water. Rinse until the water becomes clear.
3. Now it’s necessary to boil the rice. To do this, transfer the rice to a pot and add 2 cups of water. Set the heat slightly below medium. Boil for about 10 minutes after it boils. Check readiness by tasting the rice, if it is soft, then it is ready.
4. Drain the rice in a colander and rinse well with cold running water. Wait until all the water drains. Transfer the rice to a deep bowl.
5. Boil four chicken eggs in a pot. Boil for 7 minutes after it boils.
6. To cool the chicken eggs, drain the water and pour cold water over the eggs.
7. Cut the crab sticks into small pieces.
8. Cut the cucumber into small cubes.
9. Cut the four chicken eggs into cubes.
10. Add the diced cucumbers to the rice.
11. Also add the cut crab sticks.
12. Add the chopped chicken eggs and mix everything.
13. Add 200 grams of canned corn and mix everything again.
14. Pour in mayonnaise to taste and mix thoroughly. About 100 grams of mayonnaise was used in the recipe.
15. To add a twist to the salad, pour in lemon juice to taste. Mix it and let it marinate in the refrigerator for a few hours. The Crab Stick Salad with Cucumber and Corn is ready.
Transfer to a salad bowl and serve. Enjoy your meal.
