Crab salad with corn and egg
3 servings
40 minutes
Crab salad with corn and egg is a vibrant mix of tender crab meat, sweet corn, and the creamy taste of boiled eggs, complemented by the freshness of cucumber and the spiciness of onion. This dish became popular in Russia in the late 20th century when crab sticks became a common affordable alternative to seafood. The salad is known for its simplicity and versatility—perfect for festive gatherings or everyday dinners. Fragrant rice adds textural depth, while mayonnaise binds all components into a harmonious flavor ensemble. It is served chilled, making it especially refreshing on hot days. A classic of Russian cuisine that remains relevant!
1
Boil the eggs hard and peel them.
- Chicken egg: 2 pieces
2
Cut the eggs.
- Chicken egg: 2 pieces
3
Chop the cucumber.
- Cucumbers: 1 piece
4
Cut the crab meat.
- Crab meat: 200 g
5
Drain the water from the corn.
- Canned sweetcorn: 170 g
6
Chop the onion.
- Onion: 1 piece
7
Wash and boil the rice in salted water. Once the rice cools, transfer it to the salad.
- Long-grain parboiled rice: 40 g
8
To salt.
9
Fill with mayonnaise.
10
Mix until homogeneous.
