Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. Remove crab sticks from the packaging and slightly defrost at room temperature — this will facilitate their cut and retain their shape. Wash the cucumber under running water and dry with a paper towel so that there is no excess moisture in the salad. Sort the rice by removing small pebbles or impurities. It is easier to use rice in bags, such rice is not boiled and not sticking together. Remove eggs in advance from the refrigerator so that they are welded evenly.
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Step 2
Boil Fig. Boil 1 liter of water in a medium -sized pan, add 1 tsp. salt. Pour rice and cook for 15-18 minutes over medium heat, stirring periodically so that the grains do not stick together. Drain the water through a sieve and rinse the rice under running cold water to remove excess starch. Give the draw to cool completely — this will prevent it from sticking in the salad. If you want more aromatic rice, you can add a pinch of turmeric to the water.
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Step 3
Boil eggs. Pour the eggs with cold water so that the water covers them by 1-2 cm. Bring to a boil over medium heat, then reduce the fire and cook for 9-10 minutes. After that, immediately transfer the eggs to a bowl of cold water or add several ice cubes — the shell will be easier to remove.
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Step 4
Cut the crab sticks with cubes about 0.5 cm. For a more delicate texture, you can cut them with thin strips or slightly chopped with a knife. If the sticks are too frozen, hold them for 5-10 minutes at room temperature so that they do not crumble when cutting.
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Step 5
Cut the cucumber in small cubes, about 0.5 cm. If the skin is dense or bitter, it is better to remove it with a vegetable cleaner — this will make the salad softer and tender. For the brightness of the taste, you can slightly salt the cucumber and leave for 5 minutes, then squeeze excess moisture.
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Step 6
Peel the eggs and cut into small cubes in size 0.5-0.7 cm.
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Step 7
Mix the main ingredients. In a large bowl, carefully combine chilled rice, chopped crab sticks, eggs and cucumber. It is better to mix with a spoon or silicone spatula so as not to damage the delicate ingredients. You can slightly cool the bowl in advance in the refrigerator so that the salad remains fresh longer.
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Step 8
Add mayonnaise or mixture of mayonnaise and natural yogurt to taste — approximately 2-3 tbsp. l. Mix all the ingredients so that the gas station is evenly distributed.
For a lighter option, use low -fat yogurt and add a little lemon juice — the salad will become fresh and piquant.
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Step 9
Try the salad and, if necessary, add salt or ground black pepper. You can also add a little fresh herbs (dill, parsley) for aroma and visual attractiveness.
Put the finished salad in the refrigerator for 20-30 minutes before serving. This will allow the tastes to completely open and make the salad more saturated. If you need to serve quickly, you can use an ice bath: put a bowl with a salad in a large bowl with cold water and ice cubes for 10 minutes.
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Step 10
A crab salad without corn is ready. Put it on a beautiful dish, you can sprinkle with chopped greens on top or add thin strips of cucumber for decor. The salad turns out to be delicate, fresh and juicy, with light sweetness of crab sticks and a crunch of cucumber, everyone will like it — both adults and children.
Bon appetit!
📌 If you liked this salad, look at our selection more crab salads — There are many interesting options. With cabbage, with carrots, with squid, with pineapple, etc.
