Salad with rice, crab sticks, cucumber and corn

2 servings
30 min

How to make a salad with rice, crab sticks, cucumber and corn? This salad can be called classic, as usually these ingredients are found in all recipes for crab salads, and the rest of the ingredients are changed and added to taste. For example, fresh cucumber, it complements and refreshes this salad perfectly. If desired, spring onions can be added to the ingredients, it will improve the taste of the dish. Crab sticks can be replaced with crab meat or peeled shrimp.

The most important ingredient of this salad, which requires proper cooking, fig. It must be so cooked that it is not half-baked and firm and at the same time does not turn into porridge, it turns out to be crumbly. The taste of the whole salad depends on it. Rice is better to take long grain. Rinse the rice well, fill with water so that the proportion is 1 cup rice 3 cups water. Put on a heat, bring to a boil, reduce the heat to medium.

During cooking, mix the rice several times so that it does not stick to the bottom of the pan. When there is little water left, turn off the heat and leave the rice under the lid. The remaining water will be absorbed completely into the rice. Stir it and leave to cool.

Wash the shells of chicken eggs with soap, put them in a saucepan, fill with water and put on a heat. Cook the eggs for about 20 minutes from the moment the water boils. Drain the water, pour the chicken eggs immediately with ice water and leave for a while. Then, chill the chicken eggs, peel and finely cut with a knife or pass through the egg cutter.

Wash the fresh cucumber and cut it into small cubes with a knife.

Cut crab sticks into wedges or cubes, as you like.

Put all the ingredients in a salad bowl, add salt to taste and season with mayonnaise. Stir. Let the salad cool and soak in the fridge. And serve to the table. Enjoy your meal!