Salad with crab sticks, rice and egg. Crab sticks salad with rice. Cocktail salad with crab sticks and tomatoes

There are few people who have never cooked crab salad with rice. It can be made in the classic version or with various additives. Do not deny yourself the pleasure of trying at least one of the proposed recipes.

This cooking option must be remembered, as it is considered a classic.

Crab salad is an all-time classic.

Required Products:

about 300 grams of corn;
two cucumbers;
about 250 grams of crab sticks;
mayonnaise and seasonings as desired;
four eggs;
half a glass of rice;

Cooking process:

We defrost the crab sticks, turn them into small squares and place them in a deep container, where we will add other ingredients.
Fill the cereal with plain water and cook until cooked so that it does not become too sticky. When ready, mix it with the rest of the products. We do the same with eggs. We cook them, cut them into squares and put them in a dish.
It remains to lay out the contents of the canned food, but before that we remove excess liquid from it.
Add the selected spices and dressing to taste, mix everything thoroughly.

With added corn

Salad with rice and corn is a frequent guest on any holiday table. It is filling and looks very appetizing.

Required Products:

four eggs;
two cucumbers;
can of canned corn;
add seasonings and mayonnaise to your taste;
crab sticks - large package;
50 grams of raw rice.

Cooking process:

First, let's cook the cereal and eggs until ready.
While this process is going on, we can start working on cucumbers. We grind them in any way, and we do the same with crab sticks. Pour the prepared ingredients into the selected container for the dish.
Add corn there, after draining the liquid from it.
Turn the cooled eggs into cubes and combine with the rest of the ingredients.
All that remains is to lay out the rice, add mayonnaise, salt and pepper to taste and mix everything.

With rice and cheese

You can prepare crab salad not only with rice, but also with cheese. The result will be a salad with a very interesting taste. It is advisable to use hard cheese.

Incredibly easy to prepare and delicious!

Required Products:

five eggs;
about 50 grams of raw rice;
spices as desired;
200 grams of crab sticks;
a little mayonnaise to your taste;
150 grams of cheese;
a jar of corn;

Cooking process:

Bring rice and eggs to readiness. We wait until they cool down.
While this process is going on, we are working on other components and preparing the dishes for the dish.
We lay out the contents of the can of corn. Do not forget that the liquid must be drained from it.
We turn the crab sticks into small squares, grate the cheese on a coarse grater and put everything in a salad bowl.
Add the already cooled, chopped eggs and rice.
Add seasonings and mayonnaise to taste and mix.

Recipe with crab sticks and cucumber

Another way to prepare a salad with crab sticks.

It is not much different from the basic one, but cucumbers add juiciness to the dish, so it is important that their taste is rich and, of course, not bitter.

Ingredients needed for the salad:

about 50 grams of dry rice;
two cucumbers;
four eggs;
a jar of corn;
packaging of crab sticks;
dressing and seasonings to your liking.

Cooking process:

Prepare a bowl in which we will put all the ingredients. It is better that it is deep enough.
While we are working on other products, we need to put the eggs and rice on the boil. We put them in pots of water, wait until the contents boil, and bring them to readiness. The cereal will need about 20 minutes over medium heat, and the eggs only 10.
Place the corn in a container, which must first be freed from excess liquid.
Then put cucumbers there, cut into thin strips or small cubes. In the same way, grind the crab sticks and combine them with all the other ingredients.
Add cooled rice and grated eggs. Add the selected seasonings and mayonnaise, stir everything well.

With rice and seafood

Rice goes well with any seafood, so why not take advantage of this and make a salad based on these ingredients?

There is a place for this dish on every table.

Required ingredients for the dish:

three eggs;
seasonings and mayonnaise to your taste;
one fresh cucumber;
can of peas;
about 350 grams of shrimp;
60 grams of rice.

Cooking process:

We prepare a deep container for the salad and proceed to boiling the products.
Wash the rice, fill it with water and keep it on medium heat for about 20 minutes. Then leave it to cool.
We also set the eggs to boil. They will be ready 10 minutes after the water boils. When they have cooled slightly, cut them into squares or grate them.
Heat about two liters of water with a small amount of salt and literally put the shrimp in there for 2-3 minutes.
In a salad bowl, mix rice with chopped eggs, peeled shrimp, fresh cucumber cubes and a pot. The latter must be drained before placing in the dish.
Add mayonnaise, seasonings to your taste and mix until smooth.

Crab sticks have long been firmly established in the diet of Russian families - they are added to salads, made into beautiful cold appetizers, fried in oil in a frying pan, turning them into hot appetizers. In a word, an ideal ingredient for crab salad recipes that can be combined with most foods.

The five most commonly used ingredients in recipes for salad with crab sticks and rice:

Their undeniable advantage is that they do not require heat treatment and are added to dishes as is, you just need to cut them. You definitely can’t say the same about rice, so you still have to spend time cooking it. It’s good to cook it in advance, for example, in the evening and leave it until the morning, nothing will happen to it, you just need to cover it with a lid to prevent chapping.

The simplest recipe for salad with crab sticks and rice is prepared with the addition of mayonnaise and boiled eggs. To make the consistency of the salad more delicate, grate the sticks and eggs. To add a little fresh note to the salad, add grated fresh cucumber. In this form, the salad is ideal for serving on its own, and for filling pita bread rolls, tartlets, serving as a canapé, on a piece of black bread or chips.

This dish turns out to be incredibly tasty and simple if you add canned corn to it - its taste is considered classic. The Goat salad, which is popular in our country in the garden, is often collected with two main ingredients. When different products are laid out in separate piles on a large platter, so that the guests themselves mix them into a salad, choosing what they like best.

Five of the lowest calorie recipes for salads with crab sticks and rice:

In addition to those listed above, the following are often added to crab rice salad: pineapples, avocados, tomatoes, onions, pickles, chicken, green peas, canned fish, olives, bell peppers, assorted pickled vegetables, croutons, nuts, and mushrooms.

For salads, crab sticks can be chopped or grated. In the first case, cutting can be: slices, medallions, strips, cubes. In the second: on a fine or coarse grater. It is important to remember that it will be impossible to grate the thawed sticks, so you need to do this when they are still hard and icy. It is also worth keeping in mind that once you have defrosted them, you cannot do this a second time, otherwise it will negatively affect the taste of the food.

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!

Crab sticks are one of the most common ingredients for holiday salads. Their whole advantage is that it is a completely finished product. If you have very little time, but you need to feed your family tasty and satisfying, then they are simply irreplaceable. And by changing new additives each time, you can get salads with a unique taste.

Salad with crab sticks and rice

Ingredients:

3 eggs
1 can of corn
250 g crab sticks
0.5 cups rice
1 fresh cucumber
mayonnaise
ground black pepper

Cooking method:

Boil rice in salted water. Cool it, transfer it to a large bowl in which it will be convenient to stir the salad
Finely chop the crab sticks. Cut the cucumber into cubes. Finely chop the eggs too. Add these ingredients to rice
Salt and pepper the salad. Add a small portion of mayonnaise to it and mix. Then add more mayonnaise. It is better to do this in several stages so that the salad is moderately seasoned with mayonnaise.

Crab salad with pineapple

Ingredients:

crab sticks - 100 g;
pineapple pieces - 1 can;
cheese - 100 g;
chicken eggs - 2 pcs.;
mayonnaise - 100 g.

Preparation:

Boil the eggs hard and chop finely. If you use an egg slicer, run a knife over the already cut eggs to avoid getting too large pieces.
Finely chop the crab sticks.
Grate the cheese on a coarse grater.
Mix all the ingredients. Add pineapple pieces and mayonnaise to taste. Crab salad with pineapple and cheese can be spread on sandwiches, crackers or croutons for canapés. Makes a delicious and light snack.

Layered salad with crab sticks, rice and cheese

Ingredients:

crab sticks – 0.4 kg;
rice – 160 g;
chicken egg – 4–5 pcs.;
onions – 0.25 kg;
vegetable oil – 40 ml;
hard cheese – 150 g;
canned corn – 150 g;
fresh herbs – 50 g;
salt, pepper - to taste;
garlic – 1 clove;
mayonnaise – 0.25 l;
vegetable oil – 40 ml.

Cooking method:

Boil the rice in salted water.
Hard-boil the eggs, cool and peel. Grind on a coarse grater.
Finely grate the cheese.
Peel the onions, cut into thin half rings, fry in vegetable oil until golden brown.
Mix mayonnaise with garlic passed through a press.
Finely chop the greens.
Open the can, drain the corn in a colander, and let it dry.
Add a spoonful of mayonnaise to the rice and stir. Place it on a plate.
Pour the sauce over the rice and sprinkle with fried onions.
Lay out the chopped eggs and cover them with mayonnaise.
Finely chop the crab sticks, mix them with the sauce, and place them on the eggs.
Sprinkle with cheese and grease with mayonnaise.
Place corn kernels on top, sprinkle the appetizer with chopped herbs.

Salad with crab sticks and pickled mushrooms

Ingredients:

canned champignons 110 g;
crab sticks 130 g;
boiled round rice 3 tbsp. l.;
boiled egg 1 pc.;
mayonnaise;
hard cheese 30 g;
fresh herbs if desired.

Cooking method:

First boil the round rice in water until tender. You can salt the rice while cooking or add it directly to the salad to taste. For piquancy during cooking, you can use dry chicken cubes or other seasonings. You can also add a piece of dry nori seaweed or another type of seaweed to the water with rice for flavor.
Canned champignons are sold whole or already sliced. In any case, the mushrooms must be chopped into strips or cubes for the salad.
Remove the film from the crab sticks and cut into circles or strips. To make the finished salad tasty, I recommend giving preference to chilled and high-quality crab sticks.
Place all prepared ingredients in a bowl where you will mix the salad. Chop a finely boiled egg and add to the bowl.
Use fresh spicy herbs and mayonnaise in this salad to taste, stir and add salt if necessary. This salad can be prepared in advance so that it is well soaked; keep it in the refrigerator until serving.
For an original presentation, take a cooking ring and place the salad in it. Use a spoon to compact the salad and sprinkle finely grated cheese on top.

Salad with rice, corn, cheese and fresh cucumbers

Ingredients:

150 gr. rice,
250 ml water,
1 tsp. sunflower oil,
1/3 tsp. salt,
fresh cucumber,
red bell pepper,
100 gr. vegetarian cheese,
4 tbsp. l. corn
fresh lettuce leaves for garnish
Dressing - mayonnaise (without eggs) or sour cream with spices:
200 gr. sour cream,
1/3 tsp. asafoetida or favorite spices,
1/3 tsp. salt

Cooking method:

Let's cook the rice. Before doing this, rinse it in cool water and pour boiling water into the pan. Next, put the pan on the burner and boil for 15 minutes, then turn off the heat and leave the rice for another 10 minutes.
During this time, cut the cucumbers into small cubes. We will cut the cheese and pepper in the same way as the cucumber. Drain the juice from the corn.
Let's prepare the salad dressing. To do this, mix sour cream, asafoetida and salt. Since asafoetida replaces garlic and onions, in the absence of spices, you can finely chop the garlic or pass it through a press and mix with sour cream.
Take a bowl in the shape of which you would like to make a salad. Divide the rice into three equal parts. Place one part on the bottom of our bowl, brush with 2 tablespoons of dressing and press down. Place a layer of cucumbers on top and season with sauce and salt. Place the second layer of rice in the next layer, and also grease it with 2 tablespoons of sauce.
Next, add the pepper and the sauce again. At the same stage, add canned corn, from which you need to strain the juice. After the pepper, place the cheese cubes, which we also brush with sauce.
The last and top layer will be the third part of the rice, which we will compact well on top and brush with sour cream dressing.
Now carefully cover the salad with a plate and turn it over onto another plate decorated with fresh lettuce leaves. Decorate the salad on top with the remaining corn and optional herbs.

Cocktail salad with crab sticks and tomatoes

Ingredients:

package of crab sticks 200 grams
tomato 2 pcs.
a couple cloves of garlic
mayonnaise to taste
salt, pepper to taste

Cooking method:

Wash the tomatoes, cut out the stem, drain the juice and cut into small squares.
Peel the garlic cloves and chop them with a knife or garlic press;
We cut the sticks into rings diagonally rather large;
Mix all ingredients, add salt and pepper and season with mayonnaise;
When serving, it is recommended to garnish this cocktail with fresh herbs.

Salad with rice and corn with eggplant

Ingredients:

Rice 150 grams
Canned corn 1 can
Tomatoes 3–4 pieces
Eggplants 2–3 pieces
Fresh parsley
Onions 1–2 pieces
Sunflower oil for frying
For refueling
100 grams of cream,
100 grams of sour cream,
walnuts 50 grams,
garlic 2-3 cloves

Cooking method:

Boil the rice. Open the canned corn and drain it. Pour boiling water over the tomatoes and remove the skins. Cut them into cubes. Wash the blue ones, cut off the tails and cut into cubes. Finely chop the onion and chop the parsley.
Pour the onion into a hot, oiled frying pan, sauté it for 3-4 minutes, add the blue ones to it. Fry the eggplants for 10–13 minutes, stirring, then add the tomatoes to the pan and simmer the vegetables for another 5–6 minutes over low heat. Add parsley to them. Make a gas station.
To do this, chop the nuts and pass the garlic through a garlic press. Mix the ingredients with sour cream and cream, add salt. Mix salad ingredients by adding dressing. Before serving, garnish the dish with chopped parsley and nuts.

Salad with crab sticks and cabbage.

Ingredients:

White cabbage 0.5 pcs.
Crab sticks 200 g
Cucumbers 2 pcs.
Pepper mixture 0.5 tsp.
Sour cream 150 g Salt 1 g
Fresh dill 0.5 bunch
Fresh dill

Cooking method:

To prepare the salad, we will need half a medium head of cabbage, fresh cucumbers, crab sticks, a little fresh dill, sour cream, pepper mixture and salt.
Finely chop the cabbage. Place it in a deep salad bowl. Cut the cucumbers into strips.
Cut crab sticks into medium pieces. Do not chop too much.
Add chopped cucumbers and crab sticks to the cabbage.
Chop the dill and also add it to the vegetables. Salt and pepper. Add sour cream, yogurt or mayonnaise to the salad according to your preference.
Mix. Salad ready.

Classic crab salad recipe with rice

Ingredients:

1/2 tbsp. long grain rice (100 g);
200 g crab sticks;
1 fresh cucumber;
2 eggs;
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.

Cooking method:

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.

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.
Grind the remaining products step by step. Finely chop crab sticks
Shred the pickled cucumbers. If you have homemade pickles, that's great. Store-bought products usually contain a lot of vinegar and harmful additives.
Finely chop the salad onion.
Boil the eggs hard, cool and also chop or grate on a coarse grater.
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.
It is better to peel the skin from a fresh cucumber purchased in winter. Cut the fruit into small cubes.
Rhys came over. The water should be completely absorbed and the rice grains should become soft. Remove the pan from the stove and cool the contents.
Place all ingredients into a deep bowl. Mix the crab salad with rice thoroughly.
You can decorate with half an onion ring, a sprig of fresh herbs and a piece of crab stick.

Benefits of rice

In the past, the main food of people in eastern countries was rice. Today, the beneficial properties of the product are known throughout the world.

Beneficial substances of rice, their effects on the human body:

The vitamin complex improves the functioning of the digestive organs. The components envelop the walls of the stomach with a special shell. The product is recommended for people diagnosed with gastritis or ulcers.
The fiber in brown rice can have a positive effect on the intestinal microflora and prevent the formation of diabetes.
Low calorie content promotes rapid weight loss (unpolished varieties). Suitable for people on diet.
Rice is used for intoxication and helps remove toxic substances from the body.
Used for renal pathologies. The cereal does not contain salt.
Due to the magnesium, silicon and potassium contained in the product, rice has a positive effect on the heart muscle and has a vasodilating property.
The grain contains a low percentage of sodium, so it is useful for patients with high blood pressure.
Neurotransmitters (high levels) prevent the development of Alzheimer's disease.
Rice is good for diarrhea. It has a fixing effect. In this case, you need to drink rice water, or eat boiled grains (steamed ones are not suitable.)
Due to the large amount of selenium (as mentioned above, 100 g of the product contains 36% of the daily value), rice protects the body from cancer and exposure to harmful toxins. Selenium is an essential mineral needed to fight cancer cells.

Cereals have an antioxidant effect. Helps reduce cholesterol levels and has a strengthening effect on brain cells.

Very good are those dishes that combine pleasant taste, healthfulness and nutritional value. Not every salad meets these requirements, but not crab salad with rice! A delicious dish that can be prepared in half an hour!

This salad is quite filling, since one of the ingredients is rice cereal. As for the second main component - crabs, you can choose either crab meat or crab sticks. Crab meat is quite expensive and it is very difficult to get it in our area. Crab sticks are a more affordable product, but here you need to be vigilant so as not to purchase low-quality and harmful products.

Crab salad with rice - preparing food and dishes

Which crab sticks should you choose for this salad? Buy crab sticks from well-known manufacturers, and pay attention to the labels on the packaging.

It is important to note that per hundred grams of product there should be as little carbohydrates as possible, no more than 5 grams - this indicates a small amount of sugar and soy additives in the sticks.

For salad, choose long-grain, polished rice. Round rice sticks together and is therefore not suitable for salad. But, you can also use unprocessed brown rice, which is very healthy and retains all its beneficial qualities.

Crab salad with rice can be either layered or mixed. For layered salads, use deep dishes - the salad laid in this way will be well soaked and juicy. Also serve mixed salads in deep dishes, since the dressing is quite greasy, and the salad can quickly drain, losing its presentable appearance and taste with the juice.

Recipe 1: Crab salad with rice

This dish is most suitable for consumption on hot summer days. A juicy cucumber will add freshness to the dish, and the combination of rice and crabs has great energy value. Serve this salad as a main dish for breakfast and lunch. Dressing crab salad with rice should not be heavy or very fatty.

Ingredients

Crab sticks 250 grams
Cucumber 3 pieces (fresh)
Rice 100 grams
Shrimp 100 grams
For dressing – low-fat sour cream, parsley, salt

Preparation

Boil the rice until done. It’s better not to cook the cereal a little - it will soften under the influence of the sour cream dressing. But overcooked rice will ruin the salad and turn it into a sticky mess.
Chop the crab sticks as finely as possible.
Boil the shrimp for 6 minutes in salted boiling water, remove the shell.
Peel the cucumber and cut into strips.
Wash the parsley well and chop it with a knife, mix with sour cream and add salt.
Mix rice, seafood and cucumber, add sour cream dressing to the salad. Crab salad with rice will be much tastier if you give it time to brew.

Recipe 2: Moroccan-style crab salad with rice

In hot countries, where caravans travel from one edge of the desert to another, it is not possible for local residents to eat food according to our usual routine. Therefore, it often happens that they only get to eat once a day. That is why Arabs love rice for its satiety, and make all kinds of dishes with this ingredient. Try a delicious Moroccan-style crab salad with rice with a subtle oriental flavor.

Ingredients

Rice 100 grams
Crab meat 150 grams
Orange 1 piece
Shrimp 150 grams
Sunflower oil for frying, balsamic vinegar, soy sauce

Preparation

Cut the crab meat into large cubes. Remove the shell from the shrimp. Boil the rice in salted water. Peel the orange, remove the films and seeds from the segments. Soak the raisins in boiling water for 10 minutes.
Heat a frying pan, grease with oil. Add the oranges and fry them while stirring. After 2 minutes, place the shrimp in the pan and spray the contents of the pan with soy sauce.
Fry the shrimp with oranges for 3-4 minutes, add rice, crabs, and raisins to the pan. Stir all ingredients around and drizzle with a little balsamic vinegar. Crab salad with Moroccan rice is best served warm.

Recipe 3: Crab salad with sea rice

Crab salad with rice will turn out very tasty if you add as much seafood to the dish as possible. Octopus, mussels, squid, and shrimp will transform the taste of the dish and transport those eating to the ocean shore.

Ingredients

Crab meat 150 grams
Shrimp 150 grams
Squid 1 carcass
Canned mussels 100 grams
Rice 200 grams
For dressing – 1 fresh cucumber, sour cream, mayonnaise, salt

Preparation

Boil rice cereal and cool.
Boil the squid carcass by dipping it in boiling water for 2 minutes. Remove the film and cut into thin strips.
Cut the crab meat into cubes.
Boil the shrimp in salted water for 6-7 minutes, remove the shell.
Make a gas station. To do this, grind the cucumber in a blender, mix it with mayonnaise and sour cream, and add salt.
Mix rice, seafood and pour dressing over salad, mix well.

Recipe 4: Crab salad with rice and corn

This salad is very common in our country, and many housewives imagine this particular recipe when they hear the phrase “Crab salad with rice.” This dish is very popular for its excellent taste and satiety when consumed. In this variation of the salad it is also suggested to use boiled shrimp.

Ingredients

Crab sticks 200 grams
Canned corn 1 can (150 grams)
Rice 100 grams
Shrimp 150 grams
For dressing – low-fat sour cream, mayonnaise, dill, salt

Preparation

Boil the rice until cooked, cool. Cut the crab sticks into cubes as small as possible. Boil the shrimp for 5-6 minutes, then remove the shell and cool.
Open the can of corn and drain the juice. Wash and chop the dill with a knife or blender, mix with sour cream and mayonnaise, and add salt to taste.
Combine boiled rice, seafood and corn, add sour cream dressing. Crab salad with rice and corn can be served immediately after preparation, but it is better to let it brew.

Recipe 5: Crab salad with rice and garlic sauce

Not everyone loves garlic for its pungent smell, but if everyone knew about the benefits it brings to the body, then garlic would be consumed for breakfast, lunch and dinner. However, this is unnecessary - this gift of nature is so useful that it is enough to use it several times a week and be healthy. Prepare a healthy crab salad with rice and garlic sauce and enjoy its spicy taste.

Ingredients

Crab sticks 200 grams
Squid 2 medium-sized carcasses (or 1 large)
Rice 100 grams
Chicken egg 2 pieces
For dressing - sour cream, mayonnaise, 4 cloves garlic, dill, parsley, ½ fresh cucumber, salt

Preparation

Boil the rice until tender in salted water, cool. Divide the crab sticks with your hands into long fibers. Place the squid carcasses in boiling water for 2 minutes, then remove and peel off the film, cut into long strips.
Boil the egg hard-boiled, cool by placing it in cold water, peel the shell and cut with a knife as finely as possible. Wash the greens and peel the garlic. Mix garlic, cucumber, parsley, dill, sour cream and mayonnaise in a blender. Salt the dressing to taste.
Combine rice, egg and seafood, add garlic sauce to the dish, mix well. Allow the crab salad and rice to soak up the dressing.

Do not overdo the amount of rice in the salad, otherwise you will end up with porridge with additives, rather than crab salad with rice. Let rice be the least amount of all the components of the dish.
Under no circumstances should you overcook the rice; it would be better if it remained somewhat hard – the juicy dressing will allow the grains to swell. But overcooked rice will become soggy under the influence of the dressing, and the salad will lose its attractiveness.
Generously add fresh herbs - parsley and dill - to the crab salad with rice, after chopping them with a knife. You can also add white or black sesame seeds. But an additive in the form of nuts or flax seeds can spoil the taste of the salad, making it not so tender.