Classic Crab Stick Salad
6 servings
30 minutes
Classic crab stick salad is one of the most popular dishes in Russian cuisine, loved for its delicate taste and simplicity of preparation. Its roots trace back to the last decades of the 20th century when crab sticks became accessible and sought after in cooking. This salad combines the softness of boiled rice, the juiciness of cucumbers, and the sweet hint of canned corn, creating a perfect balance of flavors. Crab sticks add tenderness to the dish while fresh herbs provide an aromatic note. Dressed with mayonnaise, it gains richness and a special creamy texture. This salad will adorn any festive table and is an excellent choice for family dinners. Its versatility allows it to be served as a standalone dish or as a side to main meat and fish delicacies.
1
Prepare all the ingredients.
2
Pour rice into a small saucepan and add water. Place on heat and bring to a boil.
- Long-grain rice: 150 g
- Water: 250 ml
3
Cover with a lid, reduce the heat to low, and cook for 15 minutes or until the rice is done. Allow the cooked rice to cool completely.
4
In another saucepan, bring water to a boil and gently place the eggs in it, cooking for 12 minutes. Then pour cold water over the eggs to stop the cooking.
- Chicken egg: 5 piece
5
Cut the cucumbers into small cubes the size of a corn kernel or slightly smaller.
- Cucumbers: 250 g
6
Cut the crab sticks into the same cubes.
- Crab sticks (surimi): 400 g
7
Peel the boiled eggs and cut them using a knife or an egg slicer.
- Chicken egg: 5 piece
8
Slice the green onions into rings and chop the dill finely.
- Spring onion: 20 g
- Dill: 20 g
9
In a large bowl, mix all the prepared ingredients. If you don't add mayonnaise and spices, the salad can be stored in the refrigerator for up to 3 days.
- Canned sweetcorn: 300 g
10
Add mayonnaise to the salad, season with salt and pepper to taste.
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste
11
Serve the salad garnished with greens.
