Salad with crab sticks, rice and corn
10 servings
60 minutes
Salad with crab sticks, rice, and corn is a vibrant dish of Russian cuisine filled with tenderness and freshness. Its history dates back to the 90s when crab sticks became available and quickly gained popularity. The taste of this salad is a harmony of soft rice, sweet corn, juicy cucumbers, and tender eggs complemented by a creamy dressing of sour cream and mayonnaise. A light spiciness from black pepper with lemon zest makes it especially appetizing. This salad is perfect for both festive tables and everyday menus. It is easy to prepare, and its freshness and lightness make it a versatile choice for any season.
1
Prepare the products.
2
Boil the eggs hard, adding salt to the water to prevent them from cracking.
- Salt: 1 teaspoon
- Chicken egg: 4 pieces
3
Rinse the rice in cool water.
- Rice: 100 g
4
Boil in salted water until cooked.
- Salt: 1 teaspoon
5
Cut the crab sticks (if they are frozen, first thaw them).
- Crab sticks (surimi): 300 g
6
Peel the cucumbers.
- Cucumbers: 4 pieces
7
Then cut into small cubes.
8
Chop the parsley finely.
- Parsley: 5 sprig
9
Drain the cooked rice in a colander.
10
Rinse with cold water.
11
Drain the rice and place 1 cup of cooked rice in a salad bowl.
- Rice: 100 g
12
Add the cut sticks to the rice.
- Crab sticks (surimi): 300 g
13
Add the sliced cucumbers and greens to the salad bowl as well.
- Cucumbers: 4 pieces
- Parsley: 5 sprig
14
Pour out the corn and add pepper.
- Canned sweetcorn: 1 jar
- Black pepper with lemon zest: to taste
15
Cut the cooled eggs into the salad (special tools can be used).
- Chicken egg: 4 pieces
16
Add sour cream and mayonnaise.
- Sour cream: 2 tablespoons
- Mayonnaise: 2 tablespoons
17
Mix everything well.