Crab salad, regular
Description
Minimum effort — excellent result. This salad has been a staple in my family for many years and hasn't lost its popularity. It must be present at every autumn and winter celebration—that's a requirement from my family members. We also make this salad on regular days, serving it for lunch or dinner. It can be served immediately.
Instructions
- 1
Step 1
I always use parboiled rice for salads, as it doesn't overcook or clump together in the salad. Rinse the rice thoroughly, place it in a saucepan, add salt, and pour in 0.5 liters of water. Cook until done.
- 2
Step 2
Boil the eggs.
- 3
Step 3
Drain the cooked rice in a colander, rinse it with cold water, and leave it to drain completely. Meanwhile, let's prepare the remaining ingredients.
- 4
Step 4
Here's everything we'll need to prepare the salad. My cucumbers are small, so I'm not using 3-4 of them.
- 5
Step 5
Cut the washed cucumbers into cubes. The cubes can be small or larger, depending on your preference.
- 6
Step 6
Cut the sweet bell pepper into cubes of the same size. It's better to use red bell pepper; the salad will look more festive.
- 7
Step 7
Slice the crab sticks.
- 8
Step 8
Peel and chop the eggs.
- 9
Step 9
We have all the ingredients in our bowl. Open the can of corn, drain the juice, and add the corn to the bowl. Season with salt and pepper, add mayonnaise, and mix well.
- 10
Step 10
And serve on the table in a large salad bowl (or on individual plates for each diner). My salad was prepared for a regular dinner, so the salad decoration is simple.