Classic crab salad with corn and rice

6 servings
30 min

How to make a classic crab salad? Take a steamed variety of rice, go through it, removing impurities. I took the middleweight, but you can take anyone. Rinse. Pour boiling water into the pan at a rate of 2 to 1. Weld until ready. Read the cooking time on the package (about 20-25 minutes). It is important not to digest the rice. It should be soft and crumbly. Tip into a colander, rinse with boiled water. Let the fluid drain. Cool and transfer to a deep salad bowl.

Boil the eggs hard (about 8-10 minutes after boiling). Fill with cold water and cool. Clean the shells. Cut into small cubes. Add to the rice.

Wash fresh cucumbers. Dry them with paper towels. The peel, if it is not damaged, not hard or bitter, does not need to be cut off. Cut them into small cubes as well. Add to a bowl of rice and eggs.

If the crab sticks you use are frozen, defrost them. Without removing the packaging, put them on the cutting board, let them thaw. Remove the cellophane wrapper from the thawed sticks. If it does not spin well, hold the sticks over the steam for 1-3 seconds. Cut into the same small cube. The salad will look nice and neat if you cut all the ingredients equally. Add the crab sticks to the salad bowl.

Open a tin of canned corn. Put it in a colander, let the fluids drain. Put in a salad bowl to the rest of the products. How to buy canned corn correctly? Be sure to look at the expiration date on the jar. If the container is glass, carefully consider the grains. They should be the same size and color, whole and without spots. The composition should not contain dyes, preservatives and flavor enhancers.

In a separate small container, mix sour cream and mayonnaise in equal proportions. Salt to taste. If desired, add the ground black pepper. Season the salad with this sauce.

Mix all the ingredients well. You can serve the dish in a common salad or serving cremans. Or use a cooking ring. Place it on a suitable flat plate. Put the salad in it. Lightly compress it with a spoon. Carefully remove the ring. Garnish with a sprig of dill or parsley. So it turns out more smartly and neatly.