Crab salad is no longer something unusual and original. It is prepared both on holidays and on weekdays for a change, and variations of this dish enough for an entire section of the cookbook.
For those who are not yet familiar with the technology for preparing such a salad, we offer its most traditional version with rice and corn.
Crab stick salad with eggs, corn and rice
- crab sticks - 245 g;
- three chicken eggs;
- rice groats - 110 g;
- fresh cucumber- 175 g;
- two or three stalks of green onions;
- classic mayonnaise - 95 g;
- table salt to taste.
We start preparing the salad by preparing the components necessary for it. Boil until soft in a bowl with a sufficient amount of boiling water, thoroughly washed rice groats... Also, put the eggs in another container. After about ten minutes after complete boiling, we take them out and immerse them right there in ice water for one minute. After that, we free them from the shells and cut them into medium-sized cubes.
When the rice is ready, put it on a sieve, rinse it with boiled water and let it drain well. At the same time, cut into cubes carefully washed and, if necessary, peeled cucumbers (if it is too tough). Grind at the same time crab sticks and washed green onion feathers.
We mix all the ingredients in a spacious bowl, add canned sweet corn without syrup, season with mayonnaise and salt to taste, mix, put in a spectacular salad bowl and serve, effectively decorating the food with leaves and sprigs of fresh herbs.
Salad with crab sticks, rice, corn and pickles
- crab sticks - 245 g;
- canned sugar corn - 245 g;
- four chicken eggs;
- rice groats - 110 g;
- pickled or pickled cucumbers - 125 g;
- classic mayonnaise - to taste;
- table salt - to taste;
- small lettuce onion;
- a small clove of garlic;
- a small bunch of dill greens.
A distinctive feature of this recipe for this crab salad with corn and rice is to use instead fresh cucumbers salted or pickled. And the rest of the cooking algorithm is similar to the previous version, with the exception of some touches, which will also contribute to new taste food. More details about them below. Using the recommendations from the previous recipe, boil the rice groats and eggs. Add these products to the sliced crab sticks, after peeling and dicing the eggs. We also send corn and finely chopped pickles there. Now the promised flavoring touches. Peel and finely chop the salad onion and pre-washed fresh dill and add to the salad. We fill the mass with mayonnaise and salt, mix and serve, putting it effectively in a salad bowl and decorating with herbs.
Salad with crab meat, rice and corn in layers
- crab meat - 240 g;
- rice groats - 85 g;
- canned sugar corn - 245 g;
- fresh cucumbers or sweet bell peppers - 150 g;
- fresh tomatoes- 150 g;
- three chicken eggs;
- classic mayonnaise - to taste;
- fresh dill to taste;
- table salt to taste.
To implement this recipe, boil eggs and rice and cut fresh tomatoes and sweet bell peppers or cucumbers (your choice) into small cubes. Now we lay out rice, peppers or cucumbers, corn and tomatoes, eggs and crab meat in layers, arranging the ingredients to our liking and spreading generously with mayonnaise. On top, crush the salad with fresh dill and let it soak for a while before serving.
Ingredients
- 400 g Crab meat / crab sticks (2 packs);
- 50-100 g Canned corn;
- 30-50 g Rice;
- 4 pcs Egg;
- 30 g Onions (one small onion);
- 150 g Mayonnaise (to taste).
The recipe is for 8-10 servings.
Cooking time 30-40 minutes.
The weight of the salad is 970 grams.
Explanation
Almost everyone loves a salad with crab meat or chopsticks. And this is not surprising - it cooks quickly, it turns out delicious, all the products are simple and familiar. And if you do not know that in crab meat, in fact, there is no crab meat, is there minced fish and flavors, you can eat this salad, at least every day. The interesting thing about the salad is that most of its ingredients can be easily replaced (for example, eggs can be replaced with fresh, finely shredded cabbage) or excluded (corn, onion or rice). You can also add fresh cucumber to the salad. Before serving, it is advisable to decorate the salad with herbs.
Preparation
1. Cook chicken eggs until cooked (10 minutes from the moment the water boils). To prevent the eggshell from cracking, add some salt to the water. Pour boiled eggs cold water, cool.
2. Open a can of canned corn. We put 50-80 g (2-3 tablespoons) of corn in a salad bowl, this is quite enough to give the salad a special sweet taste. You can put more, or you can completely abandon corn, the salad will be very tasty without it.
3. We take the crab meat out of the packaging, cut it (better smaller, first along, then across, in squares). We put it in a salad bowl.
You can get by with one package. But, those who agree with the postulate that there should be a lot of delicious salad, be sure to use two packs of crab meat (or crab sticks).
4. Rice can not be added to this salad, but if you decide to make the salad tastier and more satisfying, be sure to cook rice. Not much is needed (40-50 g), and it does not take so long to cook (20-30 minutes), given the type of rice and the cooking method. This is best done according to the cooking method indicated on the package. Our rice is long-grain parboiled. We cook it as follows: pour rice into a saucepan with boiling water and bring to a boil (the boiling point begins almost immediately). One part rice, three parts water. Cook over low heat for 20-25 minutes without closing the lid (stir occasionally).
5. While the rice is cooking, let's get to the eggs. They are cooked and have already cooled down. We clean them from the shell. We cut it into small squares. We put it in a salad bowl.
6. The rice is still cooking, remember to stir it. Let's take a bow. A small onion will suffice for this salad. Finely chop, put in a salad bowl.
7. Try the rice, if it's not ready, cook it, if it's ready, pour it into a colander and rinse it with cold water. Let the water drain to the maximum, the rice should not be very wet. Put the rice in a salad bowl.
8. Mix all ingredients well. Add mayonnaise, you can start with three tablespoons and continue to taste. The salad should not be dry, but an excessive amount of mayonnaise will ruin the salad. Mix everything thoroughly.
It is advisable to add mayonnaise to salad before serving.
Very easy to prepare and loved by everyone, it's enough hearty salad with delicate taste and soft texture.
It has long and firmly established itself on many home family menus. We have already written in one of the recipes on our website what crab sticks and crab meat are, you can see this information. In this article, we offer you one of the most known options salad with rice and crab sticks.
Necessary:
- Crab sticks (or crab meat) - 300-400 grams
- Rice - 1 cup or a little more, up to a glass and a quarter, depending on how many crab sticks you bought (measure, naturally, dry rice before boiling)
- Canned corn - 1 can (net weight 340 grams)
- Chicken eggs - 4 pieces, you can 5
- Dill - 1 bunch (40-50 grams)
- Mayonnaise (we prefer not very fatty, with a fat content of up to 30%, but the choice is yours) - about 300 grams
- Salt
- Ground black pepper (optional and to taste)
Preparation:
Eggs need to be hard boiled and chilled.
We boil rice in a large amount of water: in order to boil a glass of rice for salad, you need a saucepan with a capacity of at least two liters, as much as possible (you can see the details of how to do this in the second version of the rice recipe). Rice can not be soaked in advance, in this case you need to cook for 30 minutes from the moment of boiling, it is better not to add oil during cooking rice for salad. When the rice is cooked, you can rinse it 2-3 times with cold water (if this is not done, you will have to wait a very long time for the rice to cool).
Throw the finished rice into a colander and let the water drain (leave the rice in the colander for 10-15 minutes). Do not forget that if necessary, both eggs and rice can be cooked on the eve of the day you are going to prepare the salad (in this case, after the water drains, transfer the rice from a colander to a container with a lid and refrigerate overnight).
When preparing a salad, place the boiled and chilled rice in a large bowl. Chop crab sticks or crab meat into small cubes (with a side of about 1 cm) and place in the same bowl.
We washed the dill in advance and let it dry. Cut off the "sticks" stalks and discard, finely cut the rest of the dill, add to the same place.
We open a can of canned corn, drain the liquid from there, put the corn in a bowl.
Clean the boiled eggs and knead with a fork (turning it with the prongs up) into small pieces or three eggs on a coarse grater. Add the crumbled eggs to the bowl to the rest of the ingredients.
Stir the contents of our bowl, add mayonnaise (preferably in parts, stirring each time so as not to put too much). Let's try. If necessary, add salt and pepper (usually we have to shake the salt shaker and pepper shaker 3-4 times over the salad). Now our salad with rice and crab sticks ready. We put it in a salad bowl, decorate it if we want (you can, for example, with strips of the same crab sticks and slices of fresh cucumber) and serve.
If you didn't eat the salad right away, you can store it in a closed container in the refrigerator for 2-3 days without any problems.
Prize advice for those who have read the recipe to the end: this salad easily allows for some changes in its composition. So, salad can be made without dill and / or without corn. You can add a couple of small fresh cucumbers cut into small cubes to the salad (in this case, it is better not to store the salad for several days: the cucumbers will give water and the salad will "float"). You can add 4-5 tablespoons of finely crushed cucumbers instead of cucumbers Chinese cabbage or even sheet green salad(in this case, when dressing the salad, you can try adding a little mild ketchup to the mayonnaise - you may like it).
REMEMBER: COOKING IS EASY!
Go for it! Be creative! Cook!
Eat yourself, feed your family, treat your friends!
BON APPETIT!
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Crab salad with cucumber and corn became one of the most popular as soon as crab sticks hit the shelves. Along with this, this salad was certainly prepared for New Year's table... But later, many new and new ones came to our menu. delicious dishes and salads, and salad with crab sticks for a while went into the shade. And recently I noticed that the popularity of this salad has grown again, many different recipes have appeared.
First, consider classic version crab salad - with corn and cucumber. Moreover, such a salad can be prepared with or without the addition of rice, the main thing is that there are crab sticks or, even better, crab meat.
6 classic recipes for crab sticks salad with cucumber and corn:
Crab salad with cucumber and corn without rice - a classic recipe
This recipe is one of the easiest. Imagine that you have guests on your doorstep, you need to quickly set the table. And you have crab sticks and a jar of canned corn in store. Well, cucumbers and eggs are not difficult, I think, to find in the refrigerator. And literally in 10 minutes a hearty and very delicious salad that you can feed the guests.
We need:
- crab sticks - 250 gr.
- chicken eggs - 3-4 pcs.
- fresh cucumber - 1 - 2 pcs.
- green onions- 2-3 stems
- fresh dill - bunch
- salt, pepper - to taste
- mayonnaise - 4 tbsp. l.
- We release the crab sticks from the protective film and cut into cubes.
For unintentional guests, crab sticks can be bought in advance and frozen. Just rinse them with hot water before cooking.
2. Chop a couple of green onion feathers. Do not overdo it with onions, otherwise the salad will turn out with bitterness. You need very little onion for a shade of taste. Fresh dill gives the salad a special flavor. In winter, if there is no fresh dill on hand, I add frozen. Add herbs to the crab sticks.
3. Boil the eggs, peel, cut into cubes and also add to the salad.
4. Put the ready-made canned corn into the salad.
Please note that you should choose unsweetened canned corn for salads.
5. It remains to cut the fresh cucumber into small cubes.
6. Mix all the ingredients in a salad bowl, salt the salad and sprinkle with black pepper. If you are preparing a salad for guests, then knead the entire salad. And if you have prepared a salad for a few days for a family, then only a portion should be seasoned with mayonnaise, which you will eat right away. The rest of the salad is best kept without mayonnaise.
Crab stick salad with cucumber, corn and rice
The salad recipe is similar to the previous one, only we add boiled rice to the previous ingredients. Perhaps this salad is even more classic, in any case, this is the recipe I remember from my childhood.
We need:
- crab sticks - 400 gr.
- chicken eggs - 5 pcs.
- rice - 1/2 cup
- fresh cucumber - 1 - 2 pcs.
- salt, pepper - to taste
- mayonnaise - 4 tbsp. l.
- How beautifully boiled village eggs look in a salad, which have a real yellow yolk! Boil eggs for salad and cool under cold water. Then cut the eggs into small cubes.
- Boil the rice in salted water until tender, drain the water, and let the rice cool.
- Cut the crab sticks into cubes. Here, as you like. Saw different ways cutting the ingredients into a salad - both small and large pieces. I prefer to cut into smaller pieces.
- Cut fresh cucumber into small cubes.
- Put crab sticks, eggs, boiled rice, cucumber in a salad bowl. Add a jar of canned corn.
- For freshness, you can add a couple of chives and dill feathers.
- Add a little salt to the salad and add black ground pepper... Season the salad with mayonnaise.
Delicious salad with crab sticks, rice, corn and pickled cucumber - recipe with photo
Such a salad can decorate festive table, and we diversify it so that in addition to fresh cucumbers we add pickled cucumbers here. It turns out very tasty and spicy. And the beauty of this salad, and of course the aroma, will be given by red bell pepper.
We need:
- crab sticks - 250 gr.
- rice - 1/2 cup
- canned corn - 1 can
- fresh cucumber - 1 - 2 pcs.
- pickled cucumber - 1-2 pcs.
- bell pepper - 1 pc.
- green onions - a few feathers
- salt, pepper - to taste
- mayonnaise - 4 tbsp. l.
1. Chop the crab sticks finely and put them in a salad bowl.
2. Boil the rice in salted water until tender and cool. Add rice to crab sticks.
3. Bell pepper gives not only brightness to this salad, but also juiciness. Cut it into small cubes.
4. Next to the salad bowl are finely chopped fresh and pickled cucumbers.
5. Canned corn put in salad and add chopped green onions. See what colors you get in this dish!
7. Salad with crab sticks, salt, pepper and season with mayonnaise.
8. I really like to design salads using a special mold. For guests, such a salad can be arranged on portioned plates, it turns out very beautifully.
Delicious crab salad with corn and pickled cucumber - video
It turns out that by slightly modifying the recipe, you can get a completely different salad to taste. In this recipe, besides pickled cucumber, cheese is also used, which is unusual for such a salad.
Tenderness salad with layers of crab sticks - a delicious recipe for a festive table
Nothing extra in this salad. Cheese is probably needed here to add tenderness to this amazing salad. So let's call the salad - "Tenderness". Well, it's very simple to prepare.
We need:
- crab sticks - 200 gr.
- canned corn - 1/2 can
- fresh cucumbers - 2 pcs.
- boiled eggs - 3 pcs.
- hard cheese - 150 gr.
- salt, pepper - to taste
- mayonnaise
- Cut all the ingredients for this salad into small cubes. Boil the eggs, of course.
2. Lay the salad on a flat plate in layers. Put fresh cucumber in the first layer. On top we make a mesh of mayonnaise or just grease this layer a little.
3. The next layer is crab sticks and again we make a mayonnaise net.
4. Grate the boiled eggs on a coarse grater, put them on a plate and add some salt. Grease a little with mayonnaise again.
5. Rub the cheese on a grater with the next layer, and put the corn tightly on top.
6. Decorate the top of the salad with a mayonnaise net. In the middle, you can insert a decoration made of herbs or cucumber.
Salad with crab sticks, corn, cucumber and cabbage
In this collection, I introduced you to a simple and delicious crab salad with corn and cucumber. We made sure that by different recipes completely different tastes are obtained. And such a salad is prepared very quickly and simply, it is like no other suitable for unexpected friends.
The main thing is to have crab sticks in stock, and you can pick up any other ingredients for them. And what other salads with crab sticks can be prepared, expect in the following articles.
Crab stick salad- one of the simplest, oldest, long-forgotten salads. I remember how many, many years ago we prepared a salad with crab sticks for every holiday. It was the most delicious, hearty salad, the one that was served on the table along with the mega favorite. And of course, we added boiled rice to the salad with crab sticks. He gave the salad satiety and unique taste. Today I want to repeat this salad and make it exactly with the addition of boiled rice, reproduce the recipe exactly as it did many years ago ...
Would need:
- Crab sticks - 200-300 gr.
- Boiled rice - 2 cups
- Boiled eggs - 5-6 pcs.
- Canned corn - 1 b.
- Bulb onions - 1 pc.
- - for refueling (or store)
How to make a salad with crab sticks and rice:
This salad is made quite simply. To do this, we first boil rice and eggs until fully cooked. It is convenient to use rice in special bags. Boil 1-2 sachets until tender, cool and use in salad. Pour boiled rice into a saucepan or salad bowl, add chopped crab sticks and canned corn. 
Chop the onions as small as possible and add to the ingredients. 
Remains to crumble boiled eggs and add to taste. ... It’s very simple. 
Stir the ingredients - the salad is ready. 
Place the yummy crab sticks and rice salad in a salad bowl and serve. If desired, the salad can be decorated with a sprig of fresh herbs. Also, you can serve a salad with crab sticks more festively, for example, in sand baskets(tartlets). How to make homemade tartlets, I told you earlier in my recipe. 
Bon appetit, Svetlana and my home site!
