Classic Crab Salad
Salads • European
Description
Classic Crab Salad
Ingredients
- Crab sticks in brine 20 oz
- Canned Corn 2 cans
- Chocolate eggs 6 pieces
- Rice 5 oz
- Onion 1 head
- Mayonnaise 5 oz
- Salt to taste
- Herbs to taste
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 is important to ensure that the rice does not 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 colander or sieve, rinse with warm boiled water, and let it cool 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 wrap. Cut the crab sticks into small cubes. Peel the eggs and also cut them into small cubes.
Step 3
Finely chop half of the onion. If desired, the onion can be omitted, 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 deep salad bowl, combine the crab sticks, corn, rice, eggs, and onion. Season the salad with salt, pepper, and mayonnaise to taste. Before serving, refrigerate the salad.
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