Crab salad with corn
8 servings
60 minutes
Crab salad with corn is a classic dish of Russian cuisine that gained popularity due to its lightness and delicate taste. Historically, this salad appeared in the late 20th century when crab sticks became available in stores. The combination of soft crab sticks, sweet corn, fresh cucumbers, and rice gives the salad a harmonious texture. Pickled onions add a slight spiciness, while eggs provide richness. Dressed with mayonnaise, the salad becomes tender and juicy. It is often served on festive tables as it is not only tasty but also colorful and pleasing to the eye. This dish pairs perfectly with a glass of white wine and fresh green salad leaves.
1
Prepare all the ingredients.
2
Rinse the rice, add water in a 1:1 ratio, bring to a boil, cover, and simmer for about 15 minutes until cooked. Allow the cooked rice to cool completely.
- Rice: 100 g
3
Chop the onion into small cubes.
- Onion: 100 g
4
Place the onion in a small bowl, add sugar and vinegar, mix, and let it marinate while preparing the other ingredients.
- Sugar: 30 g
- Vinegar 9%: 30 ml
5
In a separate pot, bring water to a boil, add the eggs, and cook for 11 minutes. Then cool in cold water to stop the cooking. Peel and dice.
- Chicken egg: 3 pieces
6
Cut the crab sticks into small cubes the size of corn kernels.
- Crab sticks: 300 g
7
Cut the cucumbers into the same cubes, remove the seeds from the large cucumbers.
- Cucumbers: 300 g
8
Place rice, cucumbers, eggs, and crab sticks in a large bowl.
9
Add corn and onion, draining the liquid from them first, and dress with mayonnaise. Season with salt and pepper to taste.
- Canned corn: 300 g
- Mayonnaise: 110 g
- Salt: to taste
- Ground black pepper: to taste
10
Serve crab salad with corn at the festive table.