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.
1
Sauté chopped onion and carrot until soft (separately). Cool down.
- Onion: 2 heads
- Carrot: 1 piece
2
Then cut the crab sticks and boiled egg into cubes. Grate the cheese on a coarse grater.
- Crab sticks (surimi): 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.
- Rice: 3 tablespoons
- Canned sweetcorn: 3 tablespoons
- Salt: to taste
- Olive oil mayonnaise: to taste
