Crab salad with carrots and rice

5 servings

50 minutes

Crab salad with carrots and rice is a delicate and hearty dish that combines the lightness of seafood with the richness of vegetables and grains. Its roots trace back to modern European cuisine, where crab sticks became an accessible alternative to natural crab. The salad's flavor is harmonious: the sweetness of corn complements the slight saltiness of crab sticks, while the softness of boiled rice softens the rich notes of cheese and mayonnaise. Carrots add freshness and a slight crunch. This salad is perfect for both everyday dinners and festive tables due to its versatility and appealing appearance.

Energy value per serving

• Calories: 263.5
• Proteins: 15.1g
• Fats: 13.7g
• Carbohydrates: 20.8g

Ingredients

• Cheese: 200 g
• Crab sticks: 150 g
• Onion: 2 head
• Carrot: 1 pc
• Chicken egg: 1 pc
• Rice: 3 tbsp
• Canned corn: 3 tbsp
• Salt: to taste
• Olive mayonnaise: to taste

Cooking steps

1. Sauté chopped onion and carrot until soft (separately). Cool down.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 1 piece

2. Then cut the crab sticks and boiled egg into cubes. Grate the cheese on a coarse grater.

   Required ingredients:

   • Crab sticks: 150 g
   • Chicken egg: 1 piece
   • Cheese: 200 g

3. Mix all components, add boiled rice and canned corn, season with salt to taste, and dress with mayonnaise.

   Required ingredients:

   • Rice: 3 tablespoons
   • Canned corn: 3 tablespoons
   • Salt:  to taste
   • Olive mayonnaise:  to taste