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Crab stick and rice salad
The crab stick and rice salad is arguably the most popular dish with corn. This recipe appeared significantly later than the universally loved herring under a fur coat salad, but alongside it quickly took a worthy place on the festive table. No matter how hostesses diversify this recipe by adding various ingredients, the base always remains rice, crab sticks, and corn. Rice is neutral in taste, so it easily complements various products. Try our version of the salad with crab sticks, rice, and corn. It differs slightly from the classic one, and in our opinion, this selection of ingredients is very successful.
Caloric content: 127 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- cooked rice – 100 - 150 g;
- crab sticks – 200 g;
- canned corn – 1 can (400 g.);
- hard-boiled chicken eggs – 3 pcs;
- onion – 2 pcs. (medium);
- lemon – 1/2 pc;
- mayonnaise – 100 g;
- vegetable oil – for frying.
Preparation
- Prepare the necessary ingredients for making the crab stick and rice salad. First, boil the rice, and hard-boil the chicken eggs. Remove the shell from the eggs and the skin from the onion. Open the can of canned corn and drain all the liquid.
- Cut the crab sticks into small pieces and transfer them to a suitable container.
- Cut the eggs into cubes and add them to the crab sticks.
- Finely chop the onion.
- Heat the frying pan and sauté the onion in vegetable oil until golden brown.
- Add the onion to the chopped ingredients.
- To those, also add the boiled rice.
- Then add the canned corn.
- Pour in 100 grams of mayonnaise and mix everything together.
- Squeeze lemon juice from the lemon in small portions, taste, and adjust the acidity of the salad to your liking.
- The crab stick and rice salad is ready. It can be served immediately, but if it sits a little, it will become even tastier.
