Crab Stick Salad
4 servings
40 minutes
A popular mayonnaise salad that always brightened up weekdays and was a strong appetizer on the holiday table. The modern recipe for crab stick salad, which we consider classic, traces its history back to the pre-revolutionary crab salad. The crabs, of course, were real and fresh, and the salad was expensive and served in restaurants. The first Soviet recipe was written down in the "Book of Tasty and Healthy Food", and the ingredients included canned crabs, turnips, potatoes, carrots, peas or beans, cucumbers, tomatoes, vegetable oil and, of course, mayonnaise. Over time, the list of ingredients became more and more laconic and budget-friendly, until finally crab sticks, which appeared in the USSR in the 80s of the last century, took their now rightful place in the composition. To prepare a classic salad with crab sticks, follow our video instructions.
1
Rinse the rice, add water in a 1:2 ratio, bring to a boil, and cook covered on low heat for 15-20 minutes. Cool the cooked rice.
- Rice: 100 g
2
Chop the crab sticks finely. Also chop the onion, cucumber, and eggs. Mix the chopped ingredients with corn and boiled rice.
- Crab sticks (surimi): 200 g
- White onion: 1 head
- Cucumbers: 100 g
- Chicken egg: 3 pieces
- Canned sweetcorn: 1 jar
3
Mix everything, add chopped greens and mayonnaise to taste.
- Fresh herbs: 0.5 bunch
- Mayonnaise: 4 tablespoons
