Crab stick salad with corn
6 servings
30 minutes
Crab stick salad with corn is one of the most popular dishes of Soviet cuisine, symbolizing simplicity and flavor comfort. Its roots go back to the 90s when accessible ingredients combined into a harmonious, nutritious, and vibrant salad. Tender crab sticks, sweet corn, and airy rice create a pleasant texture, while fresh herbs and eggs add richness. Dressed with mayonnaise, it acquires creamy softness. This salad is perfect for home gatherings, festive dinners, and family meetings. Due to its balanced taste and ease of preparation, it is loved by many and remains an unchanged classic recipe for decades.
1
Boil the rice and cool it. Hard boil the eggs, peel them, and chop finely. Cut the crab sticks into small pieces.
- Rice: 200 g
- Chicken egg: 5 piece
- Crab sticks (surimi): 400 g
2
Extract juice from corn, mix with crab sticks, eggs, and rice. Add finely chopped greens.
- Canned sweetcorn: 350 g
- Crab sticks (surimi): 400 g
- Chicken egg: 5 piece
- Rice: 200 g
- Spring onion: 1 bunch
- Dill: 1 bunch
- Parsley: 1 bunch
3
Salt, dress the salad with mayonnaise, and mix.
- Salt: to taste
- Mayonnaise: 125 g
