Crab salad with corn classic without rice

4 servings
30 min

How do you make a classic rice-free corn crab salad? Prepare all the necessary products. Take chilled crab sticks, and crab meat will also work. Mayonnaise can be replaced with sour cream or Greek yogurt. Take eggs in CO categories. But before you cook them, check the eggs for freshness. Lower them into a container of room temperature water: if the egg drowns, then fresh. If the egg pops up, then it is better not to use it.

Clean the crab sticks. If you have frozen crab sticks, it is necessary to defrost them correctly. Remove the wand package from the freezer and place in the fridge for a couple of hours and only then defrost them completely at room temperature.

Cut the sticks in any convenient way. But I recommend cutting smaller.

Wash the cucumber well, dry and also cut into a small cube. In general, for lettuce, fine cutting is considered the most optimal.

Boil the eggs hard-boiled. It is usually about 8 minutes after the water boils. Immediately fill the cooked eggs with cold water, this will help to clean them quickly. Peel the eggs and slice them into a small cube.

Drain the excess liquid from the corn and add to the salad. Canned corn in season can be replaced with ordinary boiled corn.

Salt the salad to your liking. I use ordinary sea salt, but you can also take salt with additives: Adyghe or Swan.

Season the salad with mayonnaise. Mayonnaise I recommend using homemade, own preparation, it is much more useful.

Stir everything, transfer the salad to a salad bowl and serve to the table.

Crab salad with rice-free corn is ready. Enjoy your meal!