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How to make crab salad with rice. Salad with rice and crab sticks

How to make crab salad with rice. Salad with rice and crab sticks

Crab salad with rice and corn is one of the favorite delicacies at the holiday table. And this is also a suitable way to show off your knowledge of original recipes and culinary skills to create luxurious dishes from inexpensive ingredients.

The salad turns out especially tasty if the housewife knows how to properly boil rice - one of the main components of the dish. Crab sticks or meat are sold ready-made - you just need to cut them and mix them with the total mass. You also don’t have to boil the corn yourself, but buy canned food from the nearest market. The remaining ingredients are added to taste.

For guests who do not eat fatty foods, the salad is seasoned with olive oil.

The salad can be laid out in layers or mixed into a total mass. There are many recipes, the most delicious and original ones are presented below.

How to cook crab salad with rice and corn - 15 varieties

“Baby” is the most ordinary

Is chatting with friends preferable to spending hours at the stove? The unexpected arrival of guests will not take you by surprise - a quick recipe for making crab salad is at your service.

Ingredients:

Fresh cucumber - 1 pc.
White onion - 0.25 pcs.
Boiled egg - 3 pcs.
Rice - 0.5 tbsp.
Dill, parsley, mayonnaise, salt, pepper - to taste

Preparation:

The rice is washed, boiled in salted water until “another 5 minutes and it’s ready”, then washed again.

Thin cuts are made lengthwise and crosswise on the juicy crab sticks.

The prepared components are mixed with corn in one container. Add finely chopped onions, herbs, and eggs.

The cucumber is chopped into cubes and added before serving.

The cucumber is added no earlier than half an hour before the feast - otherwise it will give juice and change the taste of the dish.

Salt and pepper are added to taste; mayonnaise can be replaced with a sauce made from mustard, sour cream and a dash of sugar. Everyone is mixed, food is served!

“New Year’s” - sometimes this is the only tree at the holiday

For a family holiday, you can please your loved ones with real crab meat, but if you don’t have it, crab sticks will be a good alternative. We are preparing for the new year.

Ingredients:

Young onions - 6 pcs.
Greens - to taste
Olive organic mayonnaise - 1 pack.
Boiled eggs - 3 pcs.
Corn from a can - 400 gr.
Sticks - 300 gr.
Large fresh cucumber - 0.5 pcs.
Rice - 1 small. Art.

Preparation:

The sticks are chopped into 0.5 cm cubes and mixed in a salad bowl with corn. Add chopped eggs. Half the cucumber is crumbled, the greens are chopped - everything goes into the salad and mixed. It is better to boil the rice in advance and add it cold.

The dish is seasoned with mayonnaise. You can lay it out in the shape of a Christmas tree, strew it with greenery and decorate it with multi-colored cheese balls.

An improved version of the “Regular” salad for lovers of cheese and garlic.

Ingredients:

Hard cheese - 200 gr.
Boiled egg - 3 pcs.
Canned corn - 400-500 gr.
Rice - 0.5 tbsp.
Crab sticks - 200-250 gr.
Dill, parsley, mayonnaise, pepper, salt, garlic - to taste

Preparation:

The rice is washed and dried, the eggs are chopped, chopsticks and cheese are grated, and the remaining ingredients are mixed in a deep plate. Add herbs and spices to taste. Season with mayonnaise, garnish with red caviar and the mini-culinary masterpiece is ready.

“Give me a crab” - a space for children’s imagination

This salad plays with new flavor notes every time - it is prepared by children from the suggested and prepared ingredients.

Ingredients:

Boiled rice - 1-2 tbsp.
Sweet corn - 1 b.
Crab sticks - 450 gr.
Boiled eggs - 5 pcs.
Salt - to taste

Preparation:

Under adult supervision, boiled eggs are grated, sticks are cut, and the remaining ingredients are mixed in one container. Family salad is ready!

Another food option to create a New Year's atmosphere.

Ingredients:

Corn - 1 b.
Sticks - 400 gr.
Huge cucumber - 2 pcs.
Boiled rice - 1 tbsp.
Boiled egg - 10 pcs.
Onion - 1 pc.
Bell pepper - 1 pc.
Low-fat mayonnaise - 200 gr.

Preparation:

Sticks, cucumbers and eggs are chopped into cubes and mixed with corn and rice. Finely chopped onion is added and the salad is dressed.

A cone is formed from part of the total mass, needles are made from semicircles of cucumbers, and a star is made from peppers.

Served on the table immediately after registration.

“Crabs with sauce” - inexpensive, fast, appetizing

When you get tired of mayonnaise and olive oil, it's time to experiment with adding different types of sauce.

Ingredients:

Rice - 0.5 tbsp.
Corn - 1 b.
Egg - 4 pcs.
Sticks - 200 gr.
Apple - 1 pc.
For refueling:
Sunflower oil - 3 tbsp. l.
Sour cream 15-20% - 7 tbsp. l.
Lemon juice - 1 tbsp. l.
Mustard - 1 teaspoon,
Salt - to taste

Preparation:

While the rice grains are boiled, the dressing sauce is made and other components of the sumptuous dish are prepared. The oil is mixed with freshly squeezed lemon juice and homemade mustard. Sour cream spices are added to the sauce.

The peeled apple is chopped into cubes, the sticks are chopped into large pieces, and the eggs are passed through a wire rack. All components are combined with washed rice and corn and salted.

If the rice is not washed, it will stick together and this will have a bad effect on the taste.

The salad is dressed with sauce and sprinkled with salt to taste.

For a romantic dinner, you can make a heart-shaped salad.

Ingredients:

Corn - 1 b.
Sticks - 400 gr.
Boiled rice - 1 tbsp.
Low-fat mayonnaise - 200 gr.
Egg - 10 pcs.
Red bell pepper - 5 pcs.

Preparation:

The ingredients are prepared - chopsticks and eggs are chopped into cubes, and the rice is boiled. Everything is mixed, corn is added, the salad is dressed. A heart is formed from the resulting mass and covered with chopped pepper or mild paprika.

It is better to form the salad mass using disposable medical gloves, pre-moistened with water.

You can surprise your soulmate.

"Madness" - great taste

This variety has an insane hint of saltwater shrimp flavor.

Ingredients:

Rice - 0.5 tbsp.
Crab sticks - 200-250 gr.
Shrimp - 1 pack.
Fresh cucumber - 1 pc.
Canned corn - 400-500 gr.
Boiled egg - 3 pcs.
Mayonnaise - to taste

Preparation:

Cucumber, crab sticks, eggs are peeled and chopped and mixed with rice. The shrimp are divided into 3 parts with a knife and added to the total mass along with corn and mayonnaise. Mix and you're done!

“Dill Lake” - when you want freshness

A refreshing island of crab salad against the backdrop of a dill lake.

Ingredients:

Sticks - 200 gr.
Rice - 3/4 tbsp.
Chicken egg - 3 pcs.
Corn - 1 b.
Dill - 1 bunch.
Mayonnaise - 200 gr.

Preparation:

The dish is prepared according to the classic recipe, only finely chopped dill is added to it. This gives the salad a special piquancy. The surface is decorated with grated sticks and surrounded by dill.

"Divide and Conquer" - War and Peace of Ingredients

The components of the dish are placed in separate containers and mixed only before serving - this way all the flavor notes are preserved.

Ingredients:

Rice - 1 tbsp.
Sticks - 350 gr.
Corn in a jar - 1 pc.
Egg - 5 pcs.
Fresh cucumbers - 3 pcs.
Large onion - 1 pc.
Dill + green onions - 1 bunch.
Salt, mayonnaise - to taste

Preparation:

Rice is placed in a salad bowl, chopsticks, eggs and cucumbers are cut into cubes. Before serving, all components are mixed with rice and seasoned with mayonnaise. Relevant for cooking in large quantities.

"Rhapsody" - the main secret of tenderness

Lightness and tenderness are the 2 main characteristics of this variety.

Ingredients:

Rice - 1 tbsp.
Cucumber - 2 pcs.
Corn - 1 b.
Crab sticks - 200 gr.
Egg - 5 pcs.
Mayonnaise - 250 gr.
Yogurt - 150 gr.
Greenery

Preparation:

The salad is prepared according to the standard recipe, only the whites are grated on a medium grater, the yolks on a fine grater. The ingredients are laid out in layers and coated with mayonnaise:

Rice + cucumbers;

Yogurt+corn+proteins.

The decorated salad cake is left for some time.

“Column” - fundamentality of straws

The originality of the recipe lies in the design and cutting of some components.

Ingredients:

Rice - 1 tbsp.
Cucumber - 2 pcs.
Corn - 1 b.
Crab meat - 400 gr.
Egg - 5 pcs.
Mayonnaise - 250 gr.
Small cucumber - 6 pcs.
Blue onion - 1 pc.
Greenery

Preparation:

Boiled chicken eggs and cucumbers are chopped into strips, crab meat and a head of blue onion are chopped on a grater.

The cooked rice and corn are placed in a deep container, mixed with the rest of the ingredients and added with salt.

A wide ring made from a plastic bottle is placed on a plate and the salad mixture is placed tightly. The ring is removed, you can decorate the dish a little and take it out to your guests.

“Sea chess” - here you can play with food

A combination of originality and juiciness in a hearty recipe.

Ingredients:

Egg - 4 pcs.
Corn - 1 b.
Fresh cucumber - 1-2 pcs.
Sticks - 200-400 gr.
White onion - 1 pc.
Packaged marine figurines - 1 pack.
Round rice - 1 tbsp.
Mayonnaise
Spices

Preparation:

Rice is boiled, cucumbers, onions, chopsticks, corn are cut and mixed, and the salad is dressed. Using a stencil and grated egg white and yolk, the chessboard is covered.

“Classic” - for a stylish feast

Classics are always in fashion - not entirely original, but tasty.

Ingredients:

Meat or sticks - 200 gr.
Rice - 80 gr.
Onion - 0.5 pcs.
Egg - 2 pcs.
Corn - 1 b.
Mayonnaise - 3-4 tbsp. l.

Preparation:

Eggs and meat are chopped into large cubes.

The onion is cut and poured with boiling water - this removes the bitterness, and added to the salad bowl along with boiled rice.

Corn is poured on top, mayonnaise is added and the total mass is mixed.

“Charlotte” - the secret of pancakes

The complexity of the latest recipe is shown in the ingredient list.

Ingredients:

Mayonnaise
Egg - 7 pcs.
Wheat flour - 1 tbsp. l.
Starch - 1 tbsp. l.
Baking powder - 0.5 tsp.
Crab sticks - 100 gr.
Tomato - 3 pcs.
Parsley - 1 tbsp. l.
Rice - 0.5 tbsp.
Corn - 200 g
Hard cheese - 100 g
Pomegranate
Sour cream - 1 tbsp. l.
Green onions - 8 pcs

Preparation:

Beat cheese, 4 eggs, flour, starch, mayonnaise, baking powder and herbs. Pancakes are fried from the resulting dough. While they are hot, they are smeared with cheese and rolled into tubes.

The salad components are chopped into small cubes, seasoned with a mixture of mayonnaise and sour cream, and spices.

The pancakes are cut into rings 1 cm wide, laid out on cling film in a deep bowl and filled with filling.

After the dish has been in the refrigerator for a while, it is turned over and served. You can decorate with pomegranate seeds.

Not much time has passed since such a product as crab sticks appeared on store shelves, but we can no longer imagine a holiday table without this fish delicacy. Crab sticks consist of specially processed surimi fish protein or minced white fish meat. They look and taste like crab claw meat.

There are many variations of this salad, from the classic with corn and rice, to the exotic - with pineapples. The rice makes the salad quite filling. From rice, with the help of your imagination, you can give the dish any shape.

The salad with crab sticks and rice can be made into layers or mixed with all the ingredients. Layered salad is best made if you want to give it a certain shape.

To choose good crab sticks, first, take the package and remember them, they should not crumble or be too soft. Secondly, pay attention to the composition; it should not contain the listed harmful additives: E 160, E 171, E 450, E 420.

How to cook salad with crab sticks and rice - 15 varieties

Salad with crab sticks and rice “Santa Claus's Mitten” will be a wonderful decoration for the New Year's table, and the originality of presentation will not leave any of the guests indifferent. Sometimes you really want to carry the New Year’s mood into gray weekdays, then this salad will fit perfectly.

Ingredients:

Fresh cucumber 1 piece
Fresh tomato 1 piece
Sweet pepper ½ piece
Crab sticks (long) 250 g
Rice 1 cup
Eggs 2 pcs
Hard cheese 150 g
Mayonnaise

Preparation:

For this type of salad, it is better to use round rice. Boil rice in salted water. After cooking, rinse it with water. Remove the red part from the crab sticks and cut the white into small cubes. Take all the vegetables (tomato, cucumber and pepper), chop them finely. Boil eggs hard. Now lay it out in layers.

First layer of rice. We form the shape of a mitten. Lubricate with mayonnaise.
The second layer is crab sticks. Mayonnaise.
Next comes the vegetable mix. Mayonnaise.
Next come the eggs, grated on a fine grater. Mayonnaise.
And finally: cover the salad with red crab sticks end to end so that there are no gaps. Grind the cheese on a fine grater and make an edge on the mitten.

Salad with crab sticks, rice and eggs "Classic"

Salad with crab sticks and rice “Classic” has already become indispensable on our menu. In terms of popularity, it is in no way inferior to such salads as Olivier salad and herring under a fur coat. This salad won our hearts with its simplicity and hearty combination of ingredients.

Ingredients:

Crab sticks 250 g
Rice 1 cup
Eggs 3 pcs
Canned corn 1 b
Onion ½ piece
Vinegar 9%
Mayonnaise
Greenery

Preparation:

Boil rice in salted water. Pickle the onion. First, pour boiling water over it for 5 minutes, then add 1 tablespoon of vinegar. Boil the eggs hard. Cut crab sticks and eggs into small cubes. Mix all the ingredients: rice, crab sticks, corn, eggs, herbs, pickled onions and season with mayonnaise.

With so many salad options, it can often be difficult to make a choice. If you don’t have much time, then you can safely opt for a salad with crab sticks and rice. A salad can serve as a hearty addition to the main dish; fish would be an ideal option.

Ingredients:

Crab sticks 250 g
Rice 1 cup
Eggs 5 pcs
Corn 250 g
Mayonnaise

Preparation:

Rinse the rice thoroughly until the water becomes clear. Cook in salted water. After cooking, rinse to remove gluten. Boil the eggs. Diced eggs and crab sticks mode. Mix eggs, crab sticks, rice, corn and season with mayonnaise.

Salad with crab sticks and rice is suitable for lovers of crab sticks. And in combination with tender rice and cheese, the salad becomes simply delicious.

Ingredients:

Crab sticks 250 g
Rice 100 g
Fresh tomato 2 pcs
Onion ½ piece
Hard cheese 100 g
Green onion feathers

Preparation:

Boil rice in salted water. Rinse and let cool. In this salad you need to chop all the ingredients as finely as possible. Therefore, we cut tomatoes, crab sticks and onions into small cubes. Add rice and mix everything thoroughly. Salt, pepper and season with mayonnaise.

Crab sticks sometimes have a bland taste, so it is better to add lemon juice, or a couple of drops of Balsamic and mustard oil to salads with this ingredient.

An unusual salad with crab sticks and rice goes well with the delicate taste of sea shrimp. This salad will not go unnoticed at the holiday table.

Ingredients:

Crab sticks 250 g
Shrimp 500 g
Fresh cucumber 1 piece
Eggs 4 pcs
Corn 250 g
Rice 1 cup

Preparation:

Cook the shrimp with lemon, then peel them. We also cook the rice in salted water. Peel the fresh cucumber from the green peel and dice it into small cubes. Boil the eggs and chop them using an egg slicer. Cut the shrimp into three parts. Finely chop the crab sticks. Mix the prepared ingredients: rice, eggs, crab sticks, cucumber, shrimp and corn. Salt, pepper, season with mayonnaise and mix thoroughly. You can decorate the salad with whole shrimp and herbs.

Another original recipe for salad with crab sticks and rice cannot be ignored and not tried.

To properly boil a squid carcass, you need to add peppercorns, salt and bay leaf to the water. After boiling, lower the squid for 10 seconds, remove it and clean it from the film and ridge.

Ingredients:

Crab sticks 250 g
Squid 500 g
Corn 200 g
Sea kale 150 g
Rice 100 g
Mayonnaise

Preparation:

Boil rice and squid carcasses. Cut the squid into thin half rings. Crab sticks mode in large cubes. The seaweed also needs to be cut into several pieces so that it is not very long. Mix all the ingredients: rice, squid, crab sticks, seaweed and corn. Season with mayonnaise, salt and pepper.

The large abundance of products on store shelves push us towards greater creativity. We are no longer interested in simple salads and we are ready to spend more time on preparation for the sake of the final result. A salad of crab sticks with rice and mushrooms undoubtedly deserves to be on the holiday menu.

Ingredients:

Crab sticks 250 g
Rice 4 tbsp.
Champignons 100 g
Green onion
Parsley
Dill
Sour cream

Preparation:

Rinse the rice several times, the water should be clear. Let it cook. Cut the crab sticks into small cubes. Finely chop the greens - green onions, parsley, dill. Cut the champignons randomly and fry in a frying pan with the addition of vegetable oil. Place all the ingredients in a salad bowl: rice, mushrooms, crab sticks and greens. Season with sour cream and add spices to taste.

An incredibly tasty salad with crab sticks, rice and peaches is a must-try for every housewife. The salad is very easy to prepare and has a pleasant, sweet taste.

Ingredients:

Crab sticks 200 g
Rice 3-4 tbsp.
Fresh peaches (canned) 300 g
Onion 1 piece
Hard cheese 150 g

Preparation:

Wash the rice and boil it in lightly salted water. Mode: small pieces of fresh (canned) peaches and crab sticks. Chop the onion finely and pour boiling water over it to remove all the bitterness and unpleasant smell. Grate the cheese on a coarse grater. Mix all ingredients into a salad bowl - rice, peaches, crab sticks, onions and cheese. Season with mayonnaise. If necessary, add salt and pepper.

Salads with apples are very popular. This fruit goes well with any ingredients and brings an interesting sweet and sour note to the salad.

Ingredients:

Shrimp 250 g
Crab sticks 200 g
Basmati rice 100 g
Eggs 5 pcs
Canned corn 280 g
Apples 2 pcs
Pickled cucumbers 10 pcs
Mayonnaise

Preparation:

Boil shrimp until color changes. If they are already boiled, just defrost them. Peel the shrimp, remove the intestinal vein that runs along the outer edge of the shrimp, then slice. Cook the rice until tender in salted water, let it sit with the lid on until the rice becomes crumbly, stirring occasionally so that it does not stick together. Boil the eggs and cut into small pieces. We also chop crab sticks and apples. In a salad bowl, mix all the ingredients: rice, shrimp, crab sticks, eggs, corn, apples, pickled cucumbers and season with mayonnaise.

The salad with crab sticks, rice and chicken is very filling, so it can serve as a complete breakfast.

Ingredients:

Crab sticks 250 g
Rice 4-5 tbsp.
Chicken fillet 300 g
Eggs 4 pcs
Corn 200 g
Pickled cucumber 3 pcs
Mayonnaise

Preparation:

Boil rice, eggs and chicken fillet. Cut pickled cucumbers, eggs, chicken fillet and crab sticks into small cubes. Add rice to these ingredients and season with mayonnaise. Salt, pepper and mix thoroughly.

The salad with crab sticks and rice has an interesting addition - shrimp chips. Serving this dish will not leave any of the guests indifferent.

Ingredients:

Crab sticks 250 g
Rice ½ cup
Sweet onion ½ piece
Eggs 4 pcs
Green onion feathers
Dill
Shrimp chips

Preparation:

Boil the rice until done. Onions and crab sticks in large pieces. Chop dill and green onions. Boil the eggs and also chop them coarsely. Mix: rice, eggs, crab sticks, onions and herbs. Season with mayonnaise. Serve the salad surrounded by shrimp chips; they will enhance the taste of the dish and serve as an original addition.

Each family prepares a salad with crab sticks and rice in its own way. But still, this salad remains an indispensable option for every holiday.

Ingredients:

Crab sticks 250 g
Rice 100 g
Eggs 5 pcs
Corn 1 can
Fresh cucumber 2 pcs
Mayonnaise

Preparation:

Boil rice and eggs until cooked. Roughly chop the prepared eggs, crab sticks and fresh cucumber. Add rice to the ingredients and season with mayonnaise. Salt and pepper to taste.

An unsurpassed exotic salad with crab sticks, rice and pineapple is sure to become a frequent guest on every housewife’s holiday table. You only have to try it once!

Ingredients:

Crab sticks 250 g
Rice 100 g
Corn 300 g
Canned pineapple 300
Mayonnaise

Preparation:

Boil the rice until cooked, let it brew under the lid.

To make the rice crumbly, after it is cooked, you need to cover it with a lid and let it sit for 15 minutes, stirring occasionally.

Pineapples and crab sticks in small cubes, add rice and corn, season with mayonnaise. Salt and pepper.

A salad with crab sticks, rice and pickled cucumbers will not be a hassle to prepare, and you will always have the ingredients on hand.

Ingredients:

Crab sticks 250 g
Rice 100 g
Eggs 4 pcs
Corn 1 can
Pickled cucumbers 3 pcs
Green onion feathers
Mayonnaise

Preparation:

Cook the rice and eggs until cooked. Cut eggs, crab sticks and pickled cucumbers into small cubes. Add rice and corn, season with mayonnaise.

Spicy salad of crab sticks with garlic will appeal to lovers of spicy dishes. You can season this salad with homemade mayonnaise.

In order to prepare mayonnaise we need: 1 egg, a pinch of salt, 1/2 tsp sugar, 2 tbsp. vegetable oil, 2 tbsp. milk. Add all ingredients to a blender and blend, gradually adding vegetable oil. Beat until the mixture is the consistency of mayonnaise.

Ingredients:

Crab sticks 250 g
Eggs 4 pcs
Green onion
Corn 1 can
Fresh cucumber 1 piece
Onion 1 piece
Garlic 1 clove
Mustard 1 tsp.

Preparation:

Boil rice and eggs until cooked. Peel the cucumber and cut into cubes. Chop the crab sticks, eggs and onions in the same way. We make mayonnaise. Mix all the ingredients: onion, crab sticks, rice, corn, cucumber, eggs and season.

Natural crab meat is a product rich in nutrients and, moreover, quite expensive. At the same time, crab sticks are sold everywhere and ten times cheaper. True, they have nothing to do with the actual crabs with formidable claws and durable shells - this is an imitation of a product based on inexpensive sea fish with white meat. Crab sticks have a low calorie content - 73 kilocalories per hundred grams - and, despite their poor nutritional composition, they are used in dietary menus.

Let's consider a classic recipe for crab salad with rice from available products and methods of preparing it for dietary purposes.

Classic salad recipe with crab sticks, corn and cucumber

To ensure that the traditional mixture of crab sticks, canned corn, herbs and mayonnaise is not too high in calories and at the same time as healthy as possible, you need to pay attention to the careful selection of all ingredients.

If it is possible to prepare a salad from natural crab meat, its benefits are undeniable. With a generally available budget version of crab sticks, it should be taken into account that, in addition to surimi - a white mass made from processed fish fillets, this product contains starch, vegetable or egg whites, preservatives, thickeners, flavor enhancers and dyes.

To purchase crab sticks, which contain more fish protein and less other additives, you need to pay attention to several signs. First of all, a quality product is vacuum packed and not sold in bulk. The coloring of the sticks should be one-sided and rich. In the labeling of the composition, the word “surimi” must come first. If it is modestly relegated to lower positions or is absent altogether, the product contains less than 25% fish or is prepared on the basis.

The best quality canned corn is made in the summer months, from the freshest ripe kernels, so you should pay attention to the release date when purchasing. The date itself must be applied to the lid of the jar with indelible paint. The numbers embossed on the metal indicate old equipment and a possible discrepancy between the date and the actual production time.

Rice for salad is chosen from long-grain varieties. At the same time, the rice cereal should not contain grain fragments, as well as grains that are white as chalk, indicating unripe rice, and yellow, which appear due to improper storage before packaging. The best “salad” variety is indica.

The classic version of crab salad involves dressing with mayonnaise. Store-bought mayonnaise is not the most suitable product for a dietary diet, since it contains quite a lot of synthetic additives despite its high calorie content. If ready-made mayonnaise is still used, its quantity is reduced to a minimum. You should not get carried away with homemade mayonnaise, which is much more nutritionally valuable, since it is still a high-calorie dressing.

In simple crab stick salads with a composition expanded compared to the classic one, it is successfully used in combination with vinegar or citrus juice. Additional accents are placed by all kinds of peppers, herbs, etc.

A classic recipe for a simple salad with crab sticks and rice:

a pack of crab sticks;
can of canned corn;
a quarter cup of rice;
four boiled;
one fresh;
a bunch of greenery - green onions;
a little mayonnaise.

Preparation:

Boil and cool the rice in advance. The best way to preserve beneficial substances is cooking with absorption. A quarter cup of washed rice is poured with half a glass of water, brought to a boil and kept at minimum heat for 15 minutes. Then the rice, removed from the heat, ripens under the lid for another 20 minutes.
Boil eggs hard. It is best to cook them in salted water for 10 minutes after boiling. To make them easier to remove from the shell, finished eggs should be placed in cold running water for at least 4 minutes. Cut the peeled boiled eggs into cubes.
In the same way, cut the crab sticks into cubes.
Open the can of canned corn and drain the liquid.
Cut the fresh cucumber into small strips.
Mix the prepared ingredients, seasoning them with a small amount of mayonnaise.
Refresh the finished salad with finely chopped herbs.

The energy value of the resulting dish does not exceed 140 kilocalories in one hundred grams.

Crab sticks on the diet table

Low calorie content and the presence of protein are a compelling argument for including the product in the diet menu. At the same time, the presence of potential allergens - food additives, dyes, preservatives - must be minimized. Therefore, crab sticks are used in dietary practice sparingly and carefully: only a high-quality product is selected, salad recipes are additionally enriched with low-calorie, but maximally healthy ingredients. Under such conditions, as a result of a diet with crab sticks, weight is effectively reduced without the risk of food allergies.

Dietary Bonuses – Enriching Ingredients

The composition of crab salad is supplemented with useful substances, new tastes and mouth-watering aromas by the following additives:

A bouquet of vegetables - fresh and cooked. In addition to the cucumber and canned corn involved in the classic recipe, these are green peas, multi-colored peas, common and green peas, potatoes, red and leaf lettuce.
A variety of seafood - fish, caviar. Such natural inclusions significantly increase the nutritional value of the salad, enriching it with biologically valuable “sea” complexes and vitamins.
Lean dietary meat, for example, white chicken, boiled or steamed.
Cheese of hard and soft varieties. Replenishes the protein composition with milk components and, moreover, contains

Delicious crab salad with rice, cucumber and eggs (no corn)

One of the traditional holiday dishes that almost everyone has tried is crab salad. The classic version is a salad with crab sticks and corn; its recipe can be found. And today I propose to prepare another, no less tasty version of the dish - crab salad without corn. It has a more delicate taste and soft structure, especially if all the components are cut into small pieces.
Rice and boiled eggs make the salad very filling, and fresh cucumber adds a touch of freshness. Mustard in the dressing will give the dish a piquant taste. For those who do not have stomach problems, you can take hotter mustard. It will also be delicious if you replace the mustard with wasabi. Arm yourself with long-grain white rice, quality crab sticks, sweet onions, cucumbers and move on to the recipe with photos!

Ingredients:

1/2 tbsp. long grain rice (100 g);
200 g crab sticks;
1 fresh cucumber;
50 g sweet onion;
1-2 pickled cucumbers;
150-200 g mayonnaise;
1 tsp medium hot mustard;
1 clove of garlic;
salt, pepper to taste;
a little parsley or dill.

Salad recipe with crab sticks and rice

1. For cooking you will need long grain rice. Such cereals do not boil down into porridge, but on the contrary, they turn out crumbly. To properly cook rice, you must first rinse it in water until it becomes clear. Only then fill the cereal with cold water in a ratio of 1:2.5, add a few drops of vegetable oil, salt, pepper and place on the stove. Cook for about 10 minutes over medium heat under the lid (we don’t have much rice, so you don’t need to cook it for a long time). Then turn off the heat and let the rice sit for another 20 minutes without removing the lid. The cereal will steam better, absorb all the liquid, and the rice will be aromatic and crumbly. Important: there is no need to stir the rice during cooking.

2. Prepare the sauce: mix mayonnaise with mustard. We take mustard to taste, depending on the spiciness. It will turn out no less tasty if you replace the mustard with wasabi - a spicy Japanese horseradish that is served with sushi. The proportions of wasabi need to be reduced, as this seasoning is very spicy.

In fact, “Japanese horseradish” is not horseradish: wasabi is made from the rhizome of the herbaceous plant Eutrema japonica. Perhaps the name stuck due to the fact that both plants belong to the same family, or because of the pungent taste, which is more likely.

3. Grind the remaining products step by step. Finely chop the crab sticks.

How to choose crab sticks for salad? Did you know that this product does not contain crab meat? According to GOST, the sticks are called “analogue of crab meat”, and they consist of minced fish of cod species: hake, blue whiting, pollock, etc. To choose a good product in a store, pay attention to the composition: the first place should be either fish fillet or surimi (washed, ground fish). Otherwise, soy was used to create the sticks. High-quality sticks are painted pink or bright red on only one side, imitating the shade of crab meat. The main part of the product is white. If the minced meat has a gray tint, then it either contains a lot of flour, or it is not the most valuable type of fish. Do not buy sticks with a yellow tint - they either contain a lot of soy or are spoiled. Fresh product is always elastic, juicy and aromatic.

4. Shred the pickled cucumbers. If you have homemade pickles, that's great. Store-bought products usually contain a lot of vinegar and harmful additives.

5. Finely chop the salad onion.

6. Boil the eggs hard, cool and also cut or grate on a coarse grater.

Tip: to make it easier to remove the shell from a boiled egg, pour ice water over them immediately after boiling until they cool completely and leave for 4-5 minutes.

7. Chop the greens and garlic. Many people prefer to use a garlic press, which horrifies cooking gurus. Professionals recommend cutting the garlic with a knife. You can crush the clove with the flat side of a knife to release a more pronounced aroma.

8. It is better to peel the skin from a fresh cucumber purchased in winter. Cut the fruit into small cubes.

9. The rice has arrived. The water should be completely absorbed and the rice grains should become soft. Remove the pan from the stove and cool the contents.

10. Place all ingredients into a deep bowl.

11. Thoroughly mix the crab salad with rice.

12. To serve neatly, place the mixture in a lettuce ring and press down. You can decorate with half an onion ring, a sprig of fresh herbs and a piece of crab stick.

Salad with crab sticks and rice is ready. Bon appetit!

Step-by-step recipes for preparing crab salad with rice: holiday and everyday options for crab stick salads with rice

2019-03-22 Oleg Mikhailov and Alena Kameneva

Grade
recipe

4952

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

9 gr.

Carbohydrates

11 gr.

141 kcal.

Option 1: Crab salad with rice - classic recipe

Crab salad with rice is a traditional salad that has been loved by many for a long time. Crab salad, probably like any other dish, is prepared differently in every family - some add rice, some don’t - everyone’s tastes are different. Today we will prepare a salad with all the ingredients that it includes - rice, chopsticks, fresh cucumbers, corn.

Agree, such a simple combination of ingredients gives an incredible result. The salad is perfect for both the holiday table and the everyday diet. You can serve the crab salad in separate portioned salad bowls or in one large dish. Well, having prepared the rice and eggs in advance, the salad can be prepared in 10 minutes at most.

Ingredients:

Crab sticks - 100 g
Chicken eggs - 2 pcs.
Fresh cucumbers - 2 pcs.
Boiled rice - 1 cup
Canned corn - 100 g
Mayonnaise - 1 tbsp.
Salt, pepper - to taste

Cooking process

Prepare all products according to the list. Select fresh crab sticks, remove the film from each stick and cut the crab sticks into small pieces.

Boil the rice in advance in a double portion of clean water, rinse the rice before cooking. Cool the boiled rice; add it to the salad cold.

Wash and dry fresh cucumbers, peel the cucumbers if desired. Cut the cucumbers into small pieces. Next, boil the chicken eggs for 8-10 minutes in salted water. Cool the eggs and peel them, then cut the eggs into small cubes.

Place all the prepared ingredients in a deep bowl in which it will be convenient to mix everything. Now you need to uncork the jar of corn and add it to the salad.

Add mayonnaise to the salad - you can use lean, homemade mayonnaise, also add salt and pepper to taste. Mix the salad well and take a sample, adjust the taste if necessary.

Enjoy your meal!

Option 2: “Freshness” - a quick recipe for crab salad with rice and corn

All the salt in the salad is in the cucumbers, so add salt to the dish very carefully and be sure to take a sample. But don’t get carried away, the treat is so tasty that you may “accidentally” not leave it for others to try.

Ingredients:

fresh, small cucumber;
five boiled eggs;
large boiled carrots;
four stems of young onions;
120 grams of crab meat in rolls;
a glass of boiled large rice;
a glass of fatty, thick mayonnaise;
jar of sweet corn.

How to quickly prepare crab salad with rice and corn

Peel the boiled vegetables and cut off the skin of the cucumber. Spread the rice on a large flat dish and let it dry out a little. Cut the onion greens into thin rings, and the white part of the stems, a little larger.

Cut the cucumbers into strips and lightly salt them, let the juice come out and remove it with clean fingers so that later the salad is not watery. Cut the cucumber sticks into cubes.

Using the same shape, but slightly larger, chop the carrots. Rub the egg whites with a coarse grater, cut the yolks into cubes and set aside for now. Press the crab rolls with your hands to remove excess moisture. Be careful not to damage the delicate product. Next, cut the rolls lengthwise, along their entire length, and turn them into slightly elongated slices using transverse cuts.

We collect the crushed ingredients together, drain the brine, add corn. Salt, a little pepper, and then season with mayonnaise. After mixing, transfer half of the salad into the same container. Add equal amounts of egg yolks to each half, mix and combine both parts of the salad. This is done so that the delicate yolks do not turn into porridge when stirred for a long time.

Option 3: Festive layered salad of crab sticks with rice, croutons and cheese

Another multi-story version of the salad, the list of ingredients has added products that often complement the classic salad. The color of olives is usually black, but you can also use green berries. Cut them into pieces of different shapes, rings and ovals, place flowers on the surface and don’t let your imagination get bored.

Ingredients:

steamed rice - two spoons;
a forty-gram pack of crackers;
three chicken eggs;
50 grams of cheese;
three pinches of curry;
crab sticks - one hundred grams
2/3 cup full-fat mayonnaise;
three medium onions;
two tablespoons of clarified butter;
half a small jar of olives;
a couple of sprigs of young parsley.

How to cook

Boil rice in 120 milliliters of boiling water over low heat. According to calculations, it should boil, but remain elastic and spring back when bitten. If you know another way to obtain boiled rice of this density, feel free to use it. In any case, just before the end of cooking, add and mix thoroughly with the curry grains, ensuring the rice is evenly colored.

Boil the eggs by placing them in cold salted water and counting eight minutes from the moment of boiling. Cool quickly, clean and rinse. Cut the peeled onion into slices and quickly fry in oil until very rich in color.

Coarsely grate the cheese and eggs into different bowls, cut the crab meat into small, up to half a centimeter, cubes. Cut the olives lengthwise into two halves and separate the beautiful leaves from the parsley stems.

Place the colored rice on the bottom of the salad bowl, apply a very thin and sparse mayonnaise mesh and add a little salt. Spread the onion in an even layer, then the chopped crab meat. Pour mayonnaise over again, but this time a little thicker, and instead of salt, lightly sprinkle with pepper.

We lay out the crackers evenly; if necessary, you will have to break the large ones. Cover with grated eggs and cover this layer with the thickest layer of mayonnaise. Spread the sauce with a spoon and sprinkle with grated cheese.

If you have the desire and time to decorate the salad, place flowers from olive halves on the surface. If you are not able or in the mood, chop the chopped olives with a knife and simply sprinkle them on the salad and scatter the parsley in a random order.

Option 4: Cabbage salad with crab sticks and rice with prunes

Place lettuce leaves cut into strips between the layers. You can also decorate it in a very unusual way by dividing the rice into three equal parts and tinting two of them with beetroot and carrot juice. When forming a salad, place white rice in thin bottom and top layers, and use colored rice to create a random pattern.

Ingredients:

one and a half glasses of large rice;
a handful of prunes;
two hundred grams of small semi-finished crab products;
five selected fresh eggs;
greens - variety and quantity to taste;
two small cloves of garlic;
a quarter of a medium fork of red cabbage;
mayonnaise of the Provencal variety.

Step by step recipe

Grate the cabbage with the coarsest grater, rinse the prunes and briefly pour boiling water over them. Let the berries swell well, then cut into narrow but long strips. Grate or chop the garlic into fine crumbs with a knife.

Boil rice in a large volume of water and rinse thoroughly. Spread the rice grains in a thin layer over a large roasting pan and allow to air dry slightly. Boil the eggs for no longer than ten minutes, cool thoroughly and peel. Grate or finely chop the whites and yolks together. Finely chop the defrosted crab meat.

Assemble the layers of lettuce in a springform pan. First, mix cabbage, prunes and garlic. Season with mayonnaise and add some salt, put it down. Combine the rice with the eggs and add the crab sticks. We also soak it in mayonnaise and lay it out in a second layer, sprinkle with herbs. It looks very beautiful, and the salad will be even tastier if you spread thin lemon slices cut into four parts on it.

Option 5: Low Calorie Crab Salad with Rice and Corn

The salad is suitable for both dietary and baby food, you just need to choose mayonnaise with the appropriate calorie content. If you have sterilized mushrooms without salt, be sure to salt them heavily, leave for half an hour and rinse.

Ingredients:

400 gram jar of sweet corn;
chopped, canned champignons - 250 grams;
a glass of lean, low-percentage mayonnaise;
large white onion;
150 grams of rice;
250 grams of unfrozen crab rolls.

How to cook

Open the jars and carefully strain out the liquid from the canned food. It is also advisable to squeeze out moisture from crab meat if semi-finished products contain it in excess.

Boil the rice in a water ratio of 1:6, rinse the finished crumbly porridge thoroughly under the tap. Cut the mushrooms into small slices and roll the rolls into narrow circles. We peel the onion and cut it into small squares; it’s very good to add a couple of young shoots to the specified amount of onion; we also chop them finely.

Assembling the salad is extremely simple: mix all the ingredients, add salt and taste the salad. Add pepper very sparingly or omit it altogether.

Option 6: Summer salad with crab sticks and rice

During the vegetable season, you can make a crab salad with rice, tomatoes and cucumbers. To save time on boiling rice, take steamed cereal, it will reach readiness faster. The characteristic taste and smell of such cereals will be slightly hidden by the aroma of spices and fresh vegetables. Mayonnaise or vegetable oil is suitable for dressing.

Ingredients:

two small fresh cucumbers;
semi-finished crab products - 250 grams;
white, steamed rice - 70 gr.;
two ripe tomatoes;
for dressing: low-calorie mayonnaise;
two spoons of light sesame seeds;
“Spring greens” spices - to taste.

Step by step recipe

We wash the sorted rice and fill it with clean cold water. Add salt and boil until done. Place on a sieve or colander, rinse well again and leave to dry.

Wash the cucumbers and tomatoes and cut into strips. If there are a lot of seeds in the tomatoes, first select them with a spoon; it is also recommended to remove the thick peel on the cucumbers.

Cut the crab sticks into small cubes and combine all the crushed ingredients in one bowl. Add drained rice and mix well.

Season the salad with spices, add a little salt and season with mayonnaise or vegetable oil to taste. Place in a salad bowl, sprinkle with sesame seeds and serve.

Option 7: Crab salad with rice and trout

Option for serving crab salad with rice and corn. For serving, you will need lettuce leaves, on which we will spread the salad mixture in the form of small “pyramids”. Lightly salted trout is used for decoration; slices need to be wrapped around each individual portion. Shrimp and olives placed on top give the dish a festive look.

Ingredients:

a glass of boiled round grain rice;
three hard-boiled eggs;
half a jar of corn;
large salad onion;
a dozen crab rolls;
200 gr. lightly salted red fish fillet (trout);
a spoonful of finely chopped fresh parsley;
four black olives, pitted;
half a glass of mayonnaise.

For registration:

two boiled quail eggs;
lettuce leaves;
100 grams of shrimp, without shells and heads.

How to cook

Place the frozen shrimp in lightly salted, rapidly boiling water and wait for it to boil again. Reducing the heat to medium, boil for three minutes. Dry the shrimp in a colander.

We drain all the marinade from the jar of corn and, like the shrimp, dry the grains in a colander.

Cut the sticks, onions and boiled eggs into small cubes. After combining the crushed ingredients in a large bowl, add rice and corn. While stirring, gradually add mayonnaise. Don't add too much sauce, you want to get a fairly dense salad.

Wet the inside of a coffee cup with water and place the salad tightly in it. Invert onto a flat serving plate lined with lettuce leaves and lift the cup by lightly tapping the bottom with your fingers. We adjust the sides of the crab salad, giving it a neat shape.

Having used up all the salad, we wrap each “pyramid” with two slices of trout. Place a slice of quail egg and an olive ring on top, and add shrimp here too.

Option 8: Salad with crab sticks and rice, corn and Chinese cabbage

This variety of cabbage goes well not only with crab sticks, but also with its fellow countryman - rice. Adding cabbage to add richness to salads began relatively recently. This technique is good because the salad itself remains relatively dry, but the juicy cabbage gives it a fresh effect.

Ingredients:

five boiled eggs;
250 gr. a pack of crab sticks;
fresh cucumbers - 300 gr.;
forks of Chinese cabbage;
canned corn - half a jar;
150 gr. boiled white rice;
large onion;
mayonnaise.

Step by step recipe

We cut the sticks lengthwise, and then shorten the resulting strips, dividing each into three parts. To make the salad look impressive, hold the knife at a slight angle - the edges of the slices will come out pointed.

Cut the cabbage into thin and short strips, pour into a spacious bowl convenient for mixing.

Without removing the peel from the cucumbers, we dissolve the fruits into plates and cut them into medium-sized strips. Pour cucumber slices into a bowl with cabbage, add dried corn, boiled rice and finely chopped onion. Lightly add salt and season the salad with mayonnaise.

Option 9: Classic recipe for layered crab salad with rice

This salad appeared on our menu no more than a quarter of a century ago, but it’s as if this appetizer has been served since ancient times, it’s so familiar. On holidays and weekdays, on the table of a roadside cafe or on the list of must-have supplies for a picnic, this classic salad will always find a special place.

Ingredients:

a two-hundred-gram package of small crab rolls;
60 grams of large rice;
three fresh eggs;
large onion;
several sprigs of parsley;
a jar of sweet corn;
mayonnaise "Provencal";
salt, mustard and finely ground fresh pepper.

Step-by-step recipe for crab salad with rice

If necessary, defrost the crab meat, allow excess moisture to drain and dissolve into small cubes. Boil the eggs at a low simmer in salted water. Cool quickly, transfer to a large container with cool water, peel and chop fairly finely.

Open the corn and carefully drain the syrup from the jar, transferring the kernels to a colander. Peel the onion, cut into small squares or very short slices, up to a centimeter.

Line a transparent salad bowl or wide wine glass with a lettuce leaf and place rice on it. Moisten with mayonnaise mixed with a drop of mustard and salt.

The next layer is corn, we do not soak it, but immediately cover it with crab sticks. We pour just a little mayonnaise on them, and mix the rest of the sauce with chopped eggs, without adding mustard. Salt the eggs for the entire salad, and if you decide to add pepper, sprinkle it on the previous layer.

Place the eggs on top of the crab meat and garnish with herbs. Such salads look very original, decorated with bright berries - viburnum, lingonberries or just a scattering of pomegranate seeds.