Crab meat and corn salad

4 servings
30 min

How to make Crab Meat and Corn Salad? To reduce the time it takes to make a salad before serving, it's best to cook rice and eggs beforehand. They may well wait in the refrigerator ready-made. Boil the eggs hard-boiled. Pour plenty of water over the rice, add salt and cook until tender. Then drop into a colander and rinse with plenty of cold water so the rice cools down and doesn't stick together afterwards. Also remove the crab meat from the fridge in advance so that it has time to defrost before cutting. Cut the thawed crab meat into coarse straws. If desired, it can be replaced with crab sticks. Transfer to a large salad bowl, in which you will combine all the products into a single dish. Add the chilled rice to the meat. Grate the hard cheese on a coarse grater and send to the bowl to the future salad. Open a can of corn, drain the liquid, do not wash. Add the corn to the total container. Peel the eggs and cut into a cube of any size, optional. Add to the mixture of crab meat, corn and rice. All ingredients for the salad are prepared, can be mixed and served. If the dish is preparing for a gala event, at this stage you can pause, cover and send to the refrigerator. It is better to season the salad before serving, then it will turn out to be as tasty and fresh as possible. Add a small amount of salt, mayonnaise for dressing and mix, trying not to mash the eggs too much. To lighten the dish and make its taste even more tender and light, you can take half a portion of mayonnaise, and replace the second part with sour cream - it all depends on personal taste preferences. Just before serving, transfer the chilled salad to a beautiful salad bowl or serving utensils for each guest and serve. If you wish, you can decorate with herbs. Enjoy your meal!