Crab Salad with Corn

Ingredients

• Crab sticks in brine 10 oz
• Chicken Egg 3 pieces
• Rice 5 oz
• Onion 5 oz
• 9% Vinegar 0 fl oz
• Sugar 0 oz
• Canned Corn 10 oz
• Cucumbers 10 oz
• Mayonnaise 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the rice, cover it with water in a 1:1 ratio, bring it to a boil, cover with a lid, and simmer on low heat for about 15 minutes, or until cooked. Allow the cooked rice to cool completely.

Step 3

Dice the onion into small cubes.

Step 4

Transfer the onion to a small bowl, add sugar and vinegar, mix well, and let it marinate while preparing the other ingredients.

Step 5

In a separate pot, bring water to a boil, add the eggs, and cook them for 11 minutes. Then cool them in cold water to stop the cooking process. Peel and dice.

Step 6

Cut the crab sticks into small cubes the size of corn kernels.

Step 7

Cut the cucumbers into the same cubes, removing the seeds from larger cucumbers.

Step 8

In a large bowl, combine the rice, cucumbers, eggs, and crab sticks.

Step 9

Add the corn and onion, draining any liquid from them first, and mix in mayonnaise. Season with salt and pepper to taste.

Step 10

Serve the crab salad with corn at the festive table.