Crab Salad with Rice and Cucumber Recipe
Read on to see how to make this easy crab salad for your next lunch!
Servings 4 servings
Calories 69kcal
Ingredients
- 240 g imitation crabmeat sticks
- 1 can sweet corn (around 200g)
- 3-4 eggs, boiled
- 100 g white rice
- 2 fresh cucumbers (optional)
- 50 g scallion
- 2-3 tbsp. mayonnaise (or Greek yogurt)
- salt, pepper to taste
Instructions
- The first step will be to get the rice cooked. Wash rice under cold running water, put it in a pot with water, and let it boil for about 15 minutes (depending on the type of rice you choose). Do not overcook rice for the salad. As this salad is consumed cold, let the rice cool down before combining with other ingredients. Or you can simply rinse it under cold running water. If you choose this step drain rice thoroughly before combining it with other ingredients.
- Boil eggs until hard for the salad. It will take you 10 minutes or more. Before shelling place hard-boiled eggs in an ice bath or simply cold water for several minutes. Chop hard-boiled eggs on a cutting board. Place chopped eggs in a mixing bowl.
- Cut crabsticks (if you had them in the freeze, you need to thaw them before making a salad). I tend to cut the ingredients the same bite size. Well, at least I try to. Add them to chopped eggs.
- Chop cleaned cucumbers (you can peel cucumber skin if it is too stiff). Add them to other ingredients in a bowl.
- Drain canned sweet corn. Then add it to the mixing bowl with all the ingredients: cooked rice, chopped cucumbers, eggs, and crabmeat sticks.
- Sprinkle chopped green onion over the ingredients.
- Add mayo, season with salt and pepper to taste, and mix thoroughly all the ingredients in a bowl.
- Let the salad sit in a fridge for 30 minutes before serving.