Crab salad with corn and egg
5 servings
22 minutes
Crab salad with corn and egg is a vibrant dish of Russian cuisine, combining freshness and tenderness. Its history is closely linked to the popularity of crab sticks in the post-Soviet space, where they became an affordable alternative to seafood. The salad attracts with its harmonious taste: sweet corn, juicy cucumbers, and soft crab sticks create a pleasant texture, while eggs and rice add heartiness. The dressing of mayonnaise with sour cream enriches the flavor, and a light saltiness emphasizes the balance of ingredients. This salad is often served at festive tables due to its simplicity and versatility – it pairs well with other appetizers. Refreshing and light, it is perfect for both everyday dinners and special occasions, providing enjoyment with every spoonful.
1
Boil the eggs.
- Chicken egg: 4 pieces
2
Cut the crab sticks into small cubes.
- Crab sticks (surimi): 200 g
3
Boil rice in slightly salted water and drain the excess liquid.
- Short-grain (round) rice: 100 g
4
Cut the cucumbers into small cubes.
- Cucumbers: 2 pieces
5
Chop the eggs finely.
- Chicken egg: 4 pieces
6
Put the ingredients in a deep bowl.
7
Add canned corn.
- Canned sweetcorn: 1 jar
8
Add mayonnaise.
- Mayonnaise: 50 g
9
Add 1 teaspoon of sour cream.
- Sour cream: 1 teaspoon
10
Add salt to taste and mix everything thoroughly.
- Salt: to taste
11
To serve.