Crab salad with rice step by step recipe. Crab salad classic recipe with rice. Crab stick salad with rice, corn and egg
Salad with crab sticks and rice- one of the very first salads that housewives began to prepare with the appearance of crab sticks on store shelves. It’s interesting that they began to be produced in Japan in the 70s, but in our country they appeared only 20 years later. Crab sticks with a pronounced taste imitation of crab meat were received with a bang by society.
This tasty and inexpensive product has won many fans, as evidenced by the large number of recipes with their participation. In addition, the number of recipes is growing every year. Today I want to bring to your attention delicious and juicy rice, canned corn, eggs and cucumber.
Ingredients:
- Rice – 0.5 cups,
- Eggs – 3 pcs.,
- Cucumber – 1 pc.,
- Crab sticks – 200 gr.,
- Canned corn – 100 gr.,
- Mayonnaise,
- Salt
Salad with crab sticks and rice - recipe
It is advisable to use long-grain rice for crab salad, as it holds its shape better and is less starchy. Boil it until done. Drain in a colander and cool.
Wash the cucumber and cut it into small cubes.
Add it to the bowl of rice.
Similarly, cut the crab sticks into cubes.
Add to salad.
Place the required amount of canned corn in a bowl with salad ingredients.
Add boiled eggs to the salad. They can be grated or, like the previous ingredients, chopped into cubes.
Left salad with crab sticks, rice and corn pour mayonnaise, salt and mix.
Enjoy your meal.
How can you change the salad a little?
- You can add a small amount of fresh herbs to the rice. Dill, parsley or green onions will not be superfluous.
- Cucumbers can be replaced with tomatoes or sweet and sour apple.
- Mayonnaise in the salad can be replaced with sour cream dressing made from sour cream, mustard and a couple of drops of lemon juice.
Salad with crab sticks and rice. Photo
This salad appeared on our tables back in the late 90s - early 2000s (if I’m not mistaken), at the same time as the crab sticks themselves. The first time I tried it was in a cafe and I remember that it made a deep impression on me then. The salad was tender, light and very fresh. It is now that we have begun to treat crab sticks with less enthusiasm, when we have delved into the process of making them, and we try to use them less often, and if we buy them, then we buy better ones. But natural crab meat, or at least the same sticks, but made from real crabs, are inaccessible, if not completely inaccessible, to most of us, so we take their homemade ones.
How to cook rice for salad with crab sticks
Let's start with what kind of rice is best suited for this now classic salad. Definitely those varieties that do not boil down into porridge, but turn out what is called “rice to grain.” But I wouldn’t like to go into a discussion of the advantages of this or that variety; let’s do it much simpler. My answer is long-grain steamed - this guarantees that it will cook correctly and be crumbly.
However, let's go even further. Why, in this case, cook rice according to all the rules, determine the required amount of water, control the heating and determine how much to cook? All these dances with tambourines are unnecessary in this particular situation. Therefore, take rice in bags and cook according to the instructions on the package. But again, we take long-grain and preferably steamed.
Cook it until cooked, drain the water, cut the bag, pour the rice into a bowl and cool completely. This will take some time, which means you need to boil the rice in advance.
What do we need for the salad?
I indicate below the amount of recipe ingredients based on 2-3 servings. If you need more, simply increase these numbers in proportion to the number of servings you need. As you can see from the ingredients, the dish is simple but tasty.
- crab sticks – 4 pcs;
- fresh cucumber – 1 piece;
- rice – 80g;
- canned corn – 4 tbsp;
- eggs – 2 pcs;
- salt - to taste;
- mayonnaise – 2 tbsp.
Delicious crab salad with rice, cucumber and eggs (no corn)
One of the traditional holiday dishes that almost everyone has tried is crab salad. The classic version is a salad with crab sticks and corn; its recipe can be found. And today I propose to prepare another, no less tasty version of the dish - crab salad without corn. It has a more delicate taste and soft structure, especially if all the components are cut into small pieces.
Rice and boiled eggs make the salad very filling, and fresh cucumber adds a touch of freshness. Mustard in the dressing will give the dish a piquant taste. For those who do not have stomach problems, you can take hotter mustard. It will also be delicious if you replace the mustard with wasabi. Arm yourself with long-grain white rice, quality crab sticks, sweet onions, cucumbers and move on to the recipe with photos!
Ingredients:
- 1/2 tbsp. long grain rice (100 g);
- 200 g crab sticks;
- 1 fresh cucumber;
- 50 g sweet onion;
- 1-2 pickled cucumbers;
- 150-200 g mayonnaise;
- 1 tsp medium hot mustard;
- 1 clove of garlic;
- salt, pepper to taste;
- a little parsley or dill.
Salad recipe with crab sticks and rice
1. For cooking you will need long grain rice. Such cereals do not boil down into porridge, but on the contrary, they turn out crumbly. To properly cook rice, you must first rinse it in water until it becomes clear. Only then fill the cereal with cold water in a ratio of 1:2.5, add a few drops of vegetable oil, salt, pepper and place on the stove. Cook for about 10 minutes over medium heat under the lid (we don’t have much rice, so you don’t need to cook it for a long time). Then turn off the heat and let the rice sit for another 20 minutes without removing the lid. The cereal will steam better, absorb all the liquid, and the rice will be aromatic and crumbly. Important: there is no need to stir the rice during cooking.
2. Prepare the sauce: mix mayonnaise with mustard. We take mustard to taste, depending on the spiciness. It will turn out no less tasty if you replace the mustard with wasabi - a spicy Japanese horseradish that is served with sushi. The proportions of wasabi need to be reduced, as this seasoning is very spicy.
In fact, “Japanese horseradish” is not horseradish: wasabi is made from the rhizome of the herbaceous plant Eutrema japonica. Perhaps the name stuck due to the fact that both plants belong to the same family, or because of the pungent taste, which is more likely.
3. Grind the remaining products step by step. Finely chop the crab sticks.
How to choose crab sticks for salad? Did you know that this product does not contain crab meat? According to GOST, the sticks are called “analogue of crab meat”, and they consist of minced fish of cod species: hake, blue whiting, pollock, etc. To choose a good product in a store, pay attention to the composition: the first place should be either fish fillet or surimi (washed, ground fish). Otherwise, soy was used to create the sticks. High-quality sticks are painted pink or bright red on only one side, imitating the shade of crab meat. The main part of the product is white. If the minced meat has a gray tint, then it either contains a lot of flour, or it is not the most valuable type of fish. Do not buy sticks with a yellow tint - they either contain a lot of soy or are spoiled. Fresh product is always elastic, juicy and aromatic.
4. Shred the pickled cucumbers. If you have homemade pickles, that's great. Store-bought products usually contain a lot of vinegar and harmful additives.
5. Finely chop the salad onion.
6. Boil the eggs hard, cool and also cut or grate on a coarse grater.
Tip: to make it easier to remove the shell from a boiled egg, pour ice water over them immediately after boiling until they cool completely and leave for 4-5 minutes.
7. Chop the greens and garlic. Many people prefer to use a garlic press, which horrifies cooking gurus. Professionals recommend cutting the garlic with a knife. You can crush the clove with the flat side of a knife to release a more pronounced aroma.
8. It is better to peel the skin from a fresh cucumber purchased in winter. Cut the fruit into small cubes.
9. The rice has arrived. The water should be completely absorbed and the rice grains should become soft. Remove the pan from the stove and cool the contents.
10. Place all ingredients into a deep bowl.
11. Thoroughly mix the crab salad with rice.
12. To serve neatly, place the mixture in a lettuce ring and press down. You can decorate with half an onion ring, a sprig of fresh herbs and a piece of crab stick.
Salad with crab sticks and rice is ready. Bon appetit!
There are salads that we call “classic”. We prepare them for all family celebrations and holidays. Crab salad is one of these salads. Although, again, every housewife tries to remake even the classic version of the salad to suit the taste preferences of her household, adding fresh cucumber, pickled cucumber, parsley-dill, shrimp, some remove rice from the recipe, making the salad very light. I very often prepare a hearty version of the salad with crab sticks, rice, egg and corn. I suggest you prepare this salad with me.
To prepare crab salad with rice and corn, we will take the following products.
Chop the crab sticks very finely, a little larger than corn kernels. Cut a couple of crab sticks larger, at an angle, to decorate the salad.
Boil the chicken eggs, peel them and cut them into very small cubes.
Chop the green onion feathers just as finely.
Boil the rice, let it cool and place the rice and all the chopped salad ingredients in a bowl.
Drain the liquid from the canned corn and add the corn and mayonnaise to the remaining ingredients.
Add black pepper and salt if necessary. My mayonnaise is quite salty, I didn’t add any salt.
Mix all the salad ingredients with mayonnaise well.
Place crab salad with rice and corn in a salad bowl, garnish with onions and pieces of crab sticks.
You can serve the salad to the table either in a common salad bowl or in portions. Bon appetit!
Salad with crab sticks- one of the simplest, oldest, long-forgotten salads. I remember how many, many years ago we prepared a salad with crab sticks for every holiday. It was the most delicious, hearty salad, the one that was served on the table along with the mega favorite. And of course we added boiled rice to the salad with crab sticks. It gave the salad richness and unique taste. Today I want to repeat this salad and make it with the addition of boiled rice, reproduce the recipe exactly as many years ago...
Required:
- Crab sticks - 200-300 gr.
- Boiled rice - 2 cups
- Boiled eggs - 5-6 pcs.
- Canned corn - 1 b.
- Onion - 1 pc.
- — for refilling (or store-bought)
How to prepare a salad with crab sticks and rice:
This salad is quite simple to make. To do this, we first boil the rice and eggs until fully cooked. It is convenient to use rice in special bags. Boil 1-2 bags until tender, cool and use in salad. Pour boiled rice into a saucepan or salad bowl, add chopped crab sticks and canned corn. 
Chop the onion as finely as possible and add to the ingredients. 
All that remains is to crumble the boiled eggs and add to taste. . It's very simple. 
Mix the ingredients and the salad is ready. 
Place the delicious salad with crab sticks and rice in a salad bowl and serve. If desired, the salad can be decorated with a sprig of fresh herbs. You can also serve a salad with crab sticks in a more festive way, for example, placing it in sand baskets (tartlets). I told you earlier how to make homemade tartlets in my recipe. 
Svetlana and my home site wish you all a bon appetit!
