Crab Salad

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Crab meat is a celebration in itself. Expensive, beautiful, and rich. Moreover, in recent years, crab (especially Kamchatka crab, but any kind will do) has become something of a national product and almost a symbol of the new Russian cuisine. It’s no surprise that a crab salad can rival even Olivier salad in popularity. Our version is based on the principles of new cuisine. We took the most popular mayonnaise salad, which most homemakers prepare with cheap imitation crab sticks, and by replacing the sticks with real crab and adding a few bold Asian touches, we made this familiar dish sound completely new. Recipe provided by John Smith, chef at The Gourmet Bistro.

Ingredients

Crab Meat - 4.9 oz
Canned Corn - 3.5 oz
Cucumbers - 2.8 oz
Radish - 1.8 oz
Spanish onions - 0.4 oz
Chicken Egg - 1 piece
Jasmine Rice - 1.4 oz
Cilantro - 0.2 oz
Mayonnaise - 3.2 oz
Yogurt powder - 0.5 oz
Soy Sauce - to taste
Sriracha - to taste
Salt - to taste

Step by Step guide

Step 1

Add the rice to a pot of boiling salted water and cook for 10-12 minutes, then drain through a sieve and let cool.

Step 2

Dice the cucumber, radish, and hard-boiled egg into cubes slightly smaller than corn kernels.

Step 3

Finely dice the red onion.

Step 4

Mix all the prepared vegetables with the rice and corn. Tear the crab meat by hand, removing any bits of shell that may be mixed in. Set aside the nice large pieces of meat for serving.

Step 5

Mix mayonnaise, yogurt, soy sauce, and sriracha. Season the sauce with salt.

Step 6

Add chopped cilantro to the salad and dress it with the sauce. Plate it onto individual serving dishes, then top with pieces of crab and cilantro leaves.