Servings | Prep Time |
6 | 10 |
Cook Time |
30 |
|
|
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.