Crab salad has long been not something unusual and original. It is prepared for holidays and weekdays for a change, and the variations of this dish are enough for a whole section of the cookbook.
For those who are not yet familiar with the technology of making such a salad, we offer the most traditional version of it with rice and corn.
Salad with crab sticks with eggs, corn and rice
Ingredients:
- Crab sticks - 245 g;
- Canned sweet corn - 245 g;
- three chicken eggs;
- rice cereal - 110 g;
- fresh cucumber - 175 g;
- two or three stalks of green onions;
- classic mayonnaise - 95 g;
- table salt - to taste.
Preparation
We start preparing the salad with the preparation of the components necessary for it. Boil until soft in a bowl with a sufficient amount of boiling water thoroughly washed rice croup. Also in another container we will set eggs. After about ten minutes after full boiling, we take them out and immerse them immediately in icy water for one minute. After that, we release them from the shells and cut them into small cubes.
After the rice is ready, we throw it back on a sieve, rinse it with boiled water and give it a good run. At the same time, we cut the cubes thoroughly washed and, if necessary, peeled cucumbers (if it is too hard). At the same time, we chop the crab sticks and the washed pens of the green onion.
Mix all the ingredients in a capacious bowl, add the canned sugar corn without syrup, flavor the mayonnaise and salt to taste, mix it, spread it into a spectacular salad bowl and serve, effectively decorating the dish with leaves and twigs of fresh greens.
Salad with crab sticks, rice, corn and pickled cucumber
Ingredients:
- crab sticks - 245 g;
- Canned sweet corn - 245 g;
- four chicken eggs;
- rice cereal - 110 g;
- salted or marinated cucumbers - 125 g;
- mayonnaise is classic - to taste;
- salt cooked to taste;
- a small salad bulb;
- a small clove of garlic;
- a small bunch of green dill.
Preparation
A distinctive feature of the recipe of this crab salad with corn and rice in use instead of fresh cucumbers is salted or pickled. And otherwise the algorithm of cooking is similar to the previous version, with the exception of some strokes, which will also contribute to the new taste of the dish. About them in more detail later. Using the recommendations from the previous recipe, boil rice croup and eggs. Add these products to the chopped crab sticks, before cleaning the eggs and dice. There we also send corn and milletly chopped salted cucumbers. Now the promised flavoring touches. We clean and cut the salad bulb and cut it freshly and freshly dill and add it to the salad. We fill the mass with mayonnaise and salt, stir and can serve, having laid out effectively in a salad bowl and decorating with greens.
Salad with crab meat, rice and corn layers
Ingredients:
- crab meat - 240 g;
- rice cereal - 85 g;
- Canned sweet corn - 245 g;
- cucumbers fresh or sweet Bulgarian pepper - 150 g;
- fresh tomatoes - 150 g;
- three chicken eggs;
- classic mayonnaise - to taste;
- fresh dill - to taste;
- table salt - to taste.
Preparation
To implement this recipe, boil eggs and rice and cut into small cubes fresh tomatoes and sweet Bulgarian peppers or cucumbers (to choose from). Now lay out layers of rice, peppers or cucumbers, corn and tomatoes, eggs and crab meat, placing the components to your taste and greasing generously with mayonnaise. From above, we rub the salad with fresh greens of dill and give some time to soak before serving.