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 Classic Crab Salad With Corn and Rice
He is always a success with the guests. For holidays on weekdays! Crab salad with rice and corn is well known and loved by many. If you have forgotten its taste a little, I suggest you cook it and remember how beautiful, hearty and delicious it is.
Course Dinner Dishes
Cuisine Chinese Cuisine, Japan Cuisine, Ukrainian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes
Cuisine Chinese Cuisine, Japan Cuisine, Ukrainian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. How to make a classic crab salad? Choose a variety of steamed rice, and sort it, removing any impurities. Use a medium-sized rice variety or any of your choice. Rinse it thoroughly and place it in a saucepan. Add boiling water in a ratio of 2 to 1. Cook until it's tender, following the cooking time indicated on the package (usually about 20-25 minutes). It's essential not to overcook the rice; it should be soft and crumbly. Once cooked, place it in a colander, rinse with boiled water, and let the excess liquid drain. Allow the rice to cool, and then transfer it to a deep salad bowl.
    How to make a classic crab salad? Choose a variety of steamed rice, and sort it, removing any impurities. Use a medium-sized rice variety or any of your choice. Rinse it thoroughly and place it in a saucepan. Add boiling water in a ratio of 2 to 1. Cook until it's tender, following the cooking time indicated on the package (usually about 20-25 minutes). It's essential not to overcook the rice; it should be soft and crumbly. Once cooked, place it in a colander, rinse with boiled water, and let the excess liquid drain. Allow the rice to cool, and then transfer it to a deep salad bowl.
  2. Boil the eggs until they are hard-boiled, which usually takes about 8-10 minutes after the water starts boiling. Once boiled, immerse them in cold water to cool, peel off the shells, and cut them into small cubes. Add the diced eggs to the rice in the salad bowl.
    Boil the eggs until they are hard-boiled, which usually takes about 8-10 minutes after the water starts boiling. Once boiled, immerse them in cold water to cool, peel off the shells, and cut them into small cubes. Add the diced eggs to the rice in the salad bowl.
  3. Wash the fresh cucumbers and pat them dry with paper towels. If the cucumber skin is undamaged, not tough, and not bitter, there's no need to remove it. Cut the cucumbers into small cubes and add them to the salad bowl with the rice and eggs.
    Wash the fresh cucumbers and pat them dry with paper towels. If the cucumber skin is undamaged, not tough, and not bitter, there's no need to remove it. Cut the cucumbers into small cubes and add them to the salad bowl with the rice and eggs.
  4. If you're using frozen crab sticks, defrost them first. Place the crab sticks, still in their packaging, on a cutting board to thaw. Once thawed, remove the cellophane wrapper. If it doesn't come off easily, you can briefly hold the sticks over steam for 1-3 seconds to make it easier to remove. Cut the crab sticks into small cubes, aiming for uniformity in the size of all the salad ingredients. Add the cubed crab sticks to the salad bowl.
    If you're using frozen crab sticks, defrost them first. Place the crab sticks, still in their packaging, on a cutting board to thaw. Once thawed, remove the cellophane wrapper. If it doesn't come off easily, you can briefly hold the sticks over steam for 1-3 seconds to make it easier to remove. Cut the crab sticks into small cubes, aiming for uniformity in the size of all the salad ingredients. Add the cubed crab sticks to the salad bowl.
  5. Open a can of canned corn and strain the liquid using a colander. Add the drained corn to the salad bowl along with the other ingredients. When buying canned corn, check the expiration date on the can and inspect the corn grains. They should be uniform in size and color, free of blemishes, and the product should not contain dyes, preservatives, or flavor enhancers.
    Open a can of canned corn and strain the liquid using a colander. Add the drained corn to the salad bowl along with the other ingredients. When buying canned corn, check the expiration date on the can and inspect the corn grains. They should be uniform in size and color, free of blemishes, and the product should not contain dyes, preservatives, or flavor enhancers.
  6. In a separate small container, combine equal proportions of sour cream and mayonnaise. Season the mixture with salt to taste, and you can add ground black pepper if desired. Use this sauce to dress the salad.
    In a separate small container, combine equal proportions of sour cream and mayonnaise. Season the mixture with salt to taste, and you can add ground black pepper if desired. Use this sauce to dress the salad.
  7. Thoroughly mix all the ingredients in the salad bowl. You can serve the salad in a shared salad bowl, individual serving dishes, or use a cooking ring for a neater presentation. If using a ring, place it on a suitable flat plate, fill it with the salad, lightly press down with a spoon, and carefully remove the ring. Garnish with a sprig of dill or parsley to enhance its presentation. This method results in a more elegant and tidy presentation of the salad. Enjoy your meal!
    Thoroughly mix all the ingredients in the salad bowl. You can serve the salad in a shared salad bowl, individual serving dishes, or use a cooking ring for a neater presentation. If using a ring, place it on a suitable flat plate, fill it with the salad, lightly press down with a spoon, and carefully remove the ring. Garnish with a sprig of dill or parsley to enhance its presentation. This method results in a more elegant and tidy presentation of the salad. Enjoy your meal!
Recipe Notes

The recipe can be customized to your preferences. For example, you can enhance the salad by adding bell peppers, onions, boiled carrots, or hard cheese. The dressing is also versatile; you can use mayonnaise, sour cream, or plain natural yogurt without any additives. To make the dish healthier, consider making your own mayonnaise using homemade recipes.

If you prefer, you can also use regular non-steamed rice. In this case, rinse the rice thoroughly multiple times in cold water. Then, cook it in boiling salted water, following the recommended proportions (usually 1 part rice to 2 parts water). Cook until it's tender, typically around 10-15 minutes after it starts boiling. Refer to the instructions on the rice package for precise cooking times and water amounts. You can even choose different rice varieties based on your preference, but always check the cooking time and water requirements on the package for the specific rice you select.

When purchasing canned corn, it's essential to pay attention to a few key details. Always check the expiration date on the jar or can. If the container is glass, carefully inspect the corn grains. They should be uniform in size and color, firm, and free of any blemishes. The composition should not contain any artificial dyes, preservatives, or flavor enhancers.

For a tastier and healthier option, consider making your own mayonnaise. Homemade mayonnaise can be a great addition to the salad.

Furthermore, you can experiment with the dressing by using not only mayonnaise but also sour cream or natural yogurt. You can use them separately or mix them with mayonnaise in any proportion to suit your taste. This variation allows you to adjust the salad's calorie content to your preference.

When purchasing crab sticks, be sure to check the product thoroughly. Verify the expiration date to ensure its freshness. The ingredient list should prominently feature surimi meat (minced white fish) as the primary ingredient. Additionally, avoid buying crab sticks that have frost on them, as this indicates repeated freezing. Fresh crab sticks should be free of gray and yellow spots, have an elastic texture, and feel slightly moist to the touch. Sticky or overly moist crab sticks may indicate spoilage and should be avoided.

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