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Salad with Crab Sticks and Rice
Instructions
I get the ingredients ready for the crab stick and rice salad. In advance I boil the rice and hard-boil the chicken eggs. I peel the shells off the eggs and the skin off the onion. I open the can of corn and drain off all the liquid.
I cut the crab sticks into small pieces and transfer them to a convenient bowl.
I dice the eggs and add them to the crab sticks.
I finely chop the onion.
I heat a skillet and sauté the onion in vegetable oil until golden.
I add the onion to the chopped ingredients.
I add the boiled rice to them.
Then I add the canned corn.
I pour in 100 g of mayonnaise and mix everything together.
I squeeze the lemon juice out a little at a time, tasting and adjusting the acidity of the salad to my liking.
The crab stick and rice salad is ready. You can serve it straight away, but if it sits for a while it becomes even tastier.
Tips
- 1
SAUTÉED ONION is the secret of my version. Raw onion has a harsh bite, while sautéed onion gives a sweetish, caramel flavour.
- 2
LEMON JUICE TO TASTE – add it in portions. All at once and it turns "lemonade-like"; a little at a time and you find the perfect balance.
- 3
DRAIN ALL THE LIQUID FROM THE CORN – this is important. The sweetish brine will spoil the taste of the salad and make it "watery".
- 4
LET IT REST – the flavour deepens. 30–60 minutes in the fridge and all the ingredients "come together" into a harmonious taste. The same principle works in other kinds of salads with crab sticks.
Video
FAQ
Which crab sticks should you choose? +
Ideally, chilled ones in a natural red wrapper. Alternatives: frozen (defrost them in the fridge for 4–6 hours, not in hot water) and ones with pieces of crab meat (the premium option). Check the freshness: the sticks should be springy, without any slime. Expired ones have a sour smell. Shelf life: check the packaging, usually 2–4 weeks from the date of production. Do not use canned crab meat – it is "watery". For a premium salad, use snow crab meat (more expensive, but the real thing). For a "diet" version, use reduced-fat sticks.
Which rice is best to use? +
Ideally, long-grain or parboiled (it holds its shape well and does not stick together). Alternatives: basmati (aromatic) and jasmine (Thai, delicate). Do not use: round "sushi" varieties (they will stick together) or brown rice (it needs a different technique). Before cooking, rinse it until the water runs clear – this removes the starch. Cook it for 10–15 minutes over low heat, then rinse with cold water after cooking – it will be crumbly. Do not overcook it or it turns to "porridge". The water-to-rice ratio is 2:1. Use 100–150 g of dry rice (this gives 200–250 g of cooked rice for the salad).
How long does the salad keep? +
In the fridge in a container with a lid – 24 hours. Any longer and the ingredients "run", and the mayonnaise separates. Before serving, stir it and, if needed, add a spoonful of fresh mayonnaise. Take it out 15–20 minutes before serving (cold "mutes" the flavours). Do not leave it at room temperature for longer than 2 hours – the mayonnaise and eggs spoil. For a "packed lunch" it is convenient in a small container. For a buffet, decorate it 10 minutes before serving. Freshly made, after 30–60 minutes of resting, it is the "star". It is ideal to make for "one time". For a family celebration, make a double portion.
What should you serve the salad with? +
As a standalone appetiser – on the festive table. With crunchy croutons or wholegrain bread. As an addition to a cup of meat broth. With a glass of champagne or white semi-sweet wine – a "New Year" serving. With a dry white (Sauvignon Blanc, Chardonnay) – a "European" serving. For a "family dinner", with a hot meat dish. With a cup of green tea – Asian style. For a "children's" table, without spicy additions. For a buffet, in small bowls or tartlets. With fish pies – a "double seafood" theme. A versatile salad for everyday meals and celebrations.
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