Classic Crab Salad with Cucumber

Salads | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Classic crab salad with cucumber

Ingredients

Crab sticks in brine - 21.2 oz
Canned Corn - 2 cans
Chicken Egg - 6 pieces
Rice - 3.5 oz
Onion - 1 head
Mayonnaise - 7.1 oz
Salt - to taste
Herbs - to taste
Cucumbers - 2 pieces

Step by Step guide

Step 1

In a large pot, bring 1 liter of water to a boil and add salt. Rinse the rice several times under running water. Add the rice to the boiling water and cook, stirring, for about 20 minutes. It's important to watch that the rice doesn't overcook. Tip! Adding a tablespoon of lemon juice at the end of cooking will give the rice a snowy white color. Drain the cooked rice in a sieve or colander, rinse with warm boiled water, and let it cool down well, but not in the refrigerator. Place the eggs in cold water and put them on the stove. Once the water boils, cook the eggs over medium heat for 10 minutes. To make peeling the eggs easier, rinse them under cold tap water after cooking.

Step 2

Remove the crab sticks from the package and take off the individual plastic wrapping. Cut the crab sticks into small cubes. Peel the eggs and also chop them into small cubes. Dice the cucumbers into cubes as well.

Step 3

Chop half of an onion very finely. If desired, you can skip the onion, but it adds juiciness to the salad and pairs well with all the ingredients. Drain the corn from the can in a sieve to remove all the liquid.

Step 4

In a large salad bowl, combine the crab sticks, corn, rice, eggs, and onion. Season the salad with salt and pepper to taste, and dress it with mayonnaise. Before serving, refrigerate the salad.