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 Classic Crab Salad with Corn and Rice Recipe
It never fails to impress guests, be it for special occasions or weekday gatherings! The crab salad with rice and corn holds a special place in many hearts for its widespread popularity. This dish can easily rival the classic "Olivier" salad. If the exquisite taste of this salad has slipped from your memory, I recommend preparing it anew and relishing its beauty, heartiness, and deliciousness.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Asian Cuisine, Chinese Cuisine, Japan Cuisine
Keyword Easy, For Beginners
Prep Time 10
Cook Time 30
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Asian Cuisine, Chinese Cuisine, Japan Cuisine
Keyword Easy, For Beginners
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. Begin the process of crafting a classic crab salad. Choose a steamed rice variety, sift through to remove impurities, and rinse it thoroughly. Opt for a medium-sized variety, but any type will suffice. Boil the rice in a saucepan with boiling water in a ratio of 2 to 1 until tender (refer to the package for cooking time, typically 20-25 minutes). Ensure the rice is soft and crumbly. Drain in a colander, rinse with boiled water, let it drain, cool, and transfer it to a deep salad bowl.
    Begin the process of crafting a classic crab salad. Choose a steamed rice variety, sift through to remove impurities, and rinse it thoroughly. Opt for a medium-sized variety, but any type will suffice. Boil the rice in a saucepan with boiling water in a ratio of 2 to 1 until tender (refer to the package for cooking time, typically 20-25 minutes). Ensure the rice is soft and crumbly. Drain in a colander, rinse with boiled water, let it drain, cool, and transfer it to a deep salad bowl.
  2. Hard-boil the eggs (approximately 8-10 minutes after boiling), cool them in cold water, peel off the shells, and cut them into small cubes. Add the cubed eggs to the rice.
    Hard-boil the eggs (approximately 8-10 minutes after boiling), cool them in cold water, peel off the shells, and cut them into small cubes. Add the cubed eggs to the rice.
  3. Wash fresh cucumbers, dry them with paper towels, and if the peel 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 bowl with rice and eggs.
    Wash fresh cucumbers, dry them with paper towels, and if the peel 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 bowl with rice and eggs.
  4. If using frozen crab sticks, defrost them. Without removing the packaging, place them on a cutting board to thaw. Remove the cellophane wrapper from the thawed sticks, and if it's challenging, briefly hold the sticks over steam. Cut them into small cubes, ensuring uniformity with other ingredients. Add the crab sticks to the salad bowl.
    If using frozen crab sticks, defrost them. Without removing the packaging, place them on a cutting board to thaw. Remove the cellophane wrapper from the thawed sticks, and if it's challenging, briefly hold the sticks over steam. Cut them into small cubes, ensuring uniformity with other ingredients. Add the crab sticks to the salad bowl.
  5. Open a tin of canned corn, drain the liquid in a colander, and add it to the salad bowl. Ensure the corn meets quality standards by checking the expiration date, grain size, color, and absence of dyes, preservatives, and flavor enhancers.
    Open a tin of canned corn, drain the liquid in a colander, and add it to the salad bowl. Ensure the corn meets quality standards by checking the expiration date, grain size, color, and absence of dyes, preservatives, and flavor enhancers.
  6. In a separate small container, combine sour cream and mayonnaise in equal proportions. Add salt to taste and, if desired, ground black pepper. Dress the salad with this sauce.
    In a separate small container, combine sour cream and mayonnaise in equal proportions. Add salt to taste and, if desired, ground black pepper. Dress the salad with this sauce.
  7. Thoroughly mix all the ingredients. Serve the dish in a communal salad bowl, individual creamers, or use a cooking ring. Place the ring on a flat plate, fill it with the salad, lightly tamp it with a spoon, and carefully remove the ring. Garnish with a sprig of dill or parsley for an elegant presentation.
    Thoroughly mix all the ingredients. Serve the dish in a communal salad bowl, individual creamers, or use a cooking ring. Place the ring on a flat plate, fill it with the salad, lightly tamp it with a spoon, and carefully remove the ring. Garnish with a sprig of dill or parsley for an elegant presentation.
Recipe Notes

Crab salad with rice and corn never fails to impress my loved ones—it's an absolute hit! It's incredibly tasty!

Feel free to customize the recipe by adding bell peppers, green onions, boiled carrots, or hard cheese. You can dress the salad with mayonnaise, sour cream, or natural yogurt without additives. For a healthier twist, consider making your own mayonnaise.

If you prefer, you can use regular non-steamed rice. Simply rinse it thoroughly in cold water, then cook it in boiling salted water (proportions 1 to 2) until tender (approximately 10-15 minutes after boiling, following the instructions on the package). Drain it in a sieve, rinse, and let it cool. You can also experiment with different rice varieties, adjusting the cooking time and water amounts according to the package instructions.

When buying canned corn, ensure you check the expiration date on the jar. If the container is glass, scrutinize the grains— they should be uniform in size and color, firm, and spotless. The composition should be free of dyes, preservatives, and flavor enhancers.

For a tastier and healthier option, consider making your own mayonnaise. Additionally, as a dressing, you can use not only mayonnaise but also sour cream or natural yogurt. Mix them separately or combine with mayonnaise in any proportion to suit your taste—this will help reduce the calorie content of the dish.

When buying crab sticks, pay attention to the product's expiration date. Surimi meat (minced white fish) should be listed as the primary ingredient. Avoid products with frost, indicating repeated freezing. Fresh sticks should be free of gray and yellow spots, elastic, and slightly moist. If the product feels sticky, it is likely spoiled.

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