Crab salad with corn and egg

3 servings

40 minutes

Crab salad with corn and egg is a vibrant mix of tender crab meat, sweet corn, and the creamy taste of boiled eggs, complemented by the freshness of cucumber and the spiciness of onion. This dish became popular in Russia in the late 20th century when crab sticks became a common affordable alternative to seafood. The salad is known for its simplicity and versatility—perfect for festive gatherings or everyday dinners. Fragrant rice adds textural depth, while mayonnaise binds all components into a harmonious flavor ensemble. It is served chilled, making it especially refreshing on hot days. A classic of Russian cuisine that remains relevant!

Energy value per serving

• Calories: 245.3
• Proteins: 13.1g
• Fats: 5.8g
• Carbohydrates: 34.9g

Ingredients

• Chicken egg: 2 pc
• Cucumbers: 1 pc
• Canned corn: 170 g
• Crab meat: 200 g
• Onion: 1 pc
• Long grain parboiled rice: 40 g

Cooking steps

1. Boil the eggs hard and peel them.

   Required ingredients:

   • Chicken egg: 2 pieces

2. Cut the eggs.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Chop the cucumber.

   Required ingredients:

   • Cucumbers: 1 piece

4. Cut the crab meat.

   Required ingredients:

   • Crab meat: 200 g

5. Drain the water from the corn.

   Required ingredients:

   • Canned corn: 170 g

6. Chop the onion.

   Required ingredients:

   • Onion: 1 piece

7. Wash and boil the rice in salted water. Once the rice cools, transfer it to the salad.

   Required ingredients:

   • Long grain parboiled rice: 40 g

8. To salt.

9. Fill with mayonnaise.

10. Mix until homogeneous.