Crab salad with rice and corn and eggs

Crab salad with rice and corn and eggs

Portions: 2 persons | Preparation: 30 minutes

An interesting twist on a shrimp salad with rice. The rice enables long-lasting satiety and the green herbs ensure freshness. And if you cook the necessary ingredients in advance, the preparation of the crab salad takes only a few minutes.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )
Crab salad with rice and corn and eggs
Crab salad with rice and corn and eggs

Portions: 2 persons | Preparation: 30 minutes

An interesting twist on a shrimp salad with rice. The rice enables long-lasting satiety and the green herbs ensure freshness. And if you cook the necessary ingredients in advance, the preparation of the crab salad takes only a few minutes.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )

Season: Winter | Region: Eastern Europe | Preparation: Cook | Menu: Salads | Cuisine: Russian recipes

Ingredients

  • ¹⁄₂ cup rice
  • salt, to taste
  • 1 eggs
  • 100 g crab meat, or crab sticks
  • 150 g corn
  • green herbs, to taste
  • 2 tbsp mayonnaise

Instructions

  1. Salt the water and cook the rice over medium-high heat for about 15 to 20 minutes.
  2. Hard-boil the eggs separately for about 8 minutes.
  3. Let the rice and eggs cool.
  4. Peel the eggs and dice the crab meat.
  5. Add the corn, rice, chopped herbs and mayonnaise.
  6. Season the shrimp salad with salt and mix well.

Utensils

  • pot
  • egg cooker
  • knife
  • cutting board
  • bowl
  • spoon