Crab Salad With Rice And Corn - A Recipe With A Photo Step By Step

Crab salad with rice and canned corn, abundantly flavored with mayonnaise, will saturate any company in just a matter of minutes!

Ingredients

Crab sticks - 250 g

Rice - 200 g

Chicken eggs - 2 pcs.

Canned corn - 250 g

Mayonnaise - 3 tablespoons

Green onions - 20 g

Ground black pepper - 10 g

• 194 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

There are salads that we call "classic". We prepare them for all family celebrations and holidays. The "Crab" salad belongs to such salads. Although, again, every housewife even tries to remake the classic version of the salad to suit the taste preferences of her household, adding either fresh cucumber, or pickled, or parsley-dill, or shrimp, some remove rice from the recipe, making the salad very easy. I often make a hearty salad with crab sticks, rice, eggs and corn. I suggest you prepare this salad with me.

For the preparation of crab salad with rice and corn, we will take such products.

Cut the crab sticks very finely, slightly larger than the corn kernels. Cut a couple of crab sticks larger, at an angle, to decorate the salad.

Boil the chicken eggs, peel them and cut them into very small cubes.

Chop the green onion feathers as finely.

Boil the rice, let it cool, and put the rice and all the chopped salad ingredients in a bowl.

Drain the liquid from the canned corn and add the corn and mayonnaise to the rest of the ingredients.

Add black pepper and salt if needed. My mayonnaise is quite salty, I did not add salt.

Mix well all the ingredients of the salad with mayonnaise.

Put the crab salad with rice and corn in a salad bowl, decorate with onions and pieces of crab sticks.

You can serve salad to the table both in a common salad bowl and in portions. Enjoy your meal!

Other crab salad recipes

Crab salad with cucumber

• Crab corn salad
• Crab salad with Korean carrots