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Ingredients

Adjust Servings:
250-300 g crab sticks
1/2-2/3 can corn
1 cup boiled rice (of 1/3 cup rice)
1 fresh cucumber (approx. 10 cm length)
60 g cheese (like Gauda)
4 eggs, hard-boiled
approx. 150 g mayonnaise
1 tbsp chopped parsley or/and dill
1 tbsp chopped green onion
salt
ground black pepper
Crab Stick Salad – Post-Soviet Classic!

Crab Stick Salad – Post-Soviet Classic!

Features:
  • Dairy-Free
  • Vegetarian
Cuisine:
  • 40
  • Serves 6
  • Medium

Ingredients

  • 250-300 g crab sticks

  • 1/2-2/3 can corn

  • 1 cup boiled rice (of 1/3 cup rice)

  • 1 fresh cucumber (approx. 10 cm length)

  • 60 g cheese (like Gauda)

  • 4 eggs, hard-boiled

  • approx. 150 g mayonnaise

  • 1 tbsp chopped parsley or/and dill

  • 1 tbsp chopped green onion

  • salt

  • ground black pepper

Directions

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In the late 1990s or early 2000s, when crab sticks first appeared in stores, crab stick salad became popular in Russia and Ukraine as an alternative to the famous Soviet Olivier salad. And it quickly became one of the most favorite dishes to serve on a festive table at the time when all the people lived in the grip of poverty. I remember making crab stick salad in different variations: with potatoes, with rice, with pineapples, with cucumbers etc. I still love this salad and I often cook it at home.

Tips:

The first secret is to cut ingredients into small cubes, approximately 0.5×0.5 cm size. In my opinion, it makes the salad even more delicious.

Mayonnaise is extremely important for the flavor. Choose your favorite mayonnaise with sufficient fat content (at least 67.5 %), not sour, unflavored.

Use canned sweet corn – it enhances sweetness.

Cook fluffy rice. Read here about how to do it quickly.

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Steps

1
Done

Hard boil eggs (12 min). Cook fluffy rice.

2
Done

Cut crab sticks and cheese into small cubes (0.5x0.5 cm). Cut eggs into larger cubes (0.5x1 cm).

3
Done

Cut cucumber into small cubes (o.5x0.5 cm). If cucumber has rough skin, peel it beforehand.

4
Done

In a bowl mix all the prepared ingredients, greens, canned corn and rice together. Then add mayonnaise and mix again.

5
Done

Add salt and pepper to your taste.

How to serve:

Serve as a side dish.

How to keep:

Keep in the fridge cover for up to 2 days.

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