Classic Crab Salad with Cucumber

In a large pot, bring 1 liter of water to a boil and add salt. Rinse the rice several times with running water. Add the rice to the boiling water and cook, stirring, for about 20 minutes. It's important to ensure the rice doesn't overcook. Tip! Adding a tablespoon of lemon juice at the end of cooking will give the rice a snowy white color. Drain the cooked rice in a sieve or colander, rinse with warm boiled water, and cool well, but not in the fridge. Fill the eggs with cold water and place them on the stove. Once the water boils, cook the eggs over medium heat for 10 minutes. To make peeling easier, rinse the eggs with cold tap water after cooking.

Remove crab sticks from the package and take off the individual cellophane wrap. Cut the crab sticks into small cubes. Peel the eggs and also cut them into small cubes. Cut the cucumbers into cubes as well.

Chop half an onion very finely. Optionally, you can skip the onion, but it adds juiciness to the salad and pairs well with all the ingredients. Drain the corn from the can in a sieve to remove all the liquid.

In a deep salad bowl, combine crab sticks, corn, rice, eggs, and onion. Season the salad with salt and pepper to taste and dress with mayonnaise. Before serving, place the salad in the refrigerator.