Crab salad without rice
1 serving
30 minutes
Crab salad without rice is a light, delicate, and refreshing dish that is perfect for both festive tables and cozy dinners. Its roots go back to Russian cuisine, where salads are traditionally made with simple and accessible ingredients. The combination of sweet corn, juicy cucumber, and tender crab meat gives the salad a pleasant freshness, while the mayonnaise dressing makes it rich and harmonious. Without rice, the dish remains light yet sufficiently filling. The salad can be served as a standalone dish or as an appetizer, garnished with greens for aesthetics and additional aroma. It’s an ideal option for seafood lovers who appreciate a balance of flavors and textures.
1
Boil the eggs hard.
- Chicken egg: 2 pieces
2
Submerge in cold water for 1 minute and clean.
- Chicken egg: 2 pieces
3
Slice the cucumber.
- Cucumbers: 2 pieces
4
Chop the crab meat.
- Crab meat: 200 g
5
Drain the water from the corn.
- Canned sweetcorn: 170 g
6
Clean and chop the onion.
- Onion: 1 head
7
Cut the eggs.
- Chicken egg: 2 pieces
8
Mix all ingredients until smooth.
- Onion: 1 head
- Chicken egg: 2 pieces
- Cucumbers: 2 pieces
- Crab meat: 200 g
- Canned sweetcorn: 170 g
9
To salt.
- Salt: to taste
10
Add mayonnaise and mix.
- Mayonnaise: to taste
