Crab salad with rice; the most delicious crab stick recipes

Crab salad with rice - the most delicious recipes from crab sticks

Salads are a mandatory attribute of a festive feast. I want to cook a lot, according to unusual recipes, in order to show off my skills in front of my guests and amaze my family. Crab salads with rice are sure to turn heads, as everyone knows they are consistently delicious. The crab stick appetizer is an all-time classic, easy to prepare and quickly eaten.

More often the dish is made in the traditional version, adding ordinary products to the composition. But during the holidays you want contrast, so keep a good selection of snacks to suit every taste.

Crab salad with rice and corn - traditional recipe

I give you a basic, ordinary salad recipe, which includes virtually all the products that go perfectly with crab sticks and rice.

• Sticks - large package.
• Corn, canned food – 280 gr. (regular Bonduelle can)).
• Testicles – 4 pcs.
• Rice – ½ cup.
• Mayonnaise – quantity as needed.

1. Boil the cereal in advance. Cook according to the rules so that the rice comes out crumbly. Cool.
2. Defrost the sticks if you couldn’t find chilled ones. Chop into small squares. Serve with rice in a salad bowl.
3. Chop the eggs like chopsticks. I have long since acquired a special mesh for cutting out goods, so the cubes come out similar, one to one. For a formal salad, this is important when the tenderloin does not look untidy.
4. Drain the brine from the canned corn and add to the remaining ingredients.
5. Season with mayonnaise. Please note that the recipe does not include salt. You can add some salt to the dish, but the sauce already has quite a bit of heat to it for my taste. The dish can be served immediately.

[ok] Add to the collection of crab salad recipes:

Savory crab salad with rice and cucumber

Cucumbers add freshness, juiciness to the dish and share their special smell. It is important to know that it is better to prepare and season this salad just before serving. The vegetable quickly releases juice, so the dish can spill and become excessively “wet.”

• Cereals – 50 gr.
• Sticks - packaging.
• Corn - a jar.
• Testicles – 3-4 pcs.
• Cucumbers – 2 pcs.
• Mayonnaise for dressing.

1. Boil eggs with rice, cool. Usually, if a snack is prepared for the holidays, it is done in the evening.
2. Peel the eggs and chop into cubes.
3. Place the canned corn in a bowl and add the first two ingredients.
4. Grow the cucumbers. Cucumber straws or small cubes will look perfect. Decide for yourself here.
5. Chop the sticks and add them to the rest of the ingredients.
6. Season, adjust the salt issue, stir and serve.

[ok]Advice! Recipes for crab appetizers with the addition of cucumbers can be used in very interesting ways. Based on the proposed option, you can prepare an appetizer with pickled or pickled cucumbers. And every time you get a dish with a completely new taste.[/ok]

Regular crab salad with “Wonderful” cheese

Cheese is an essential attribute of most salads and adds piquancy to the dish. Looks very nice on a formal table. You can create it simply by mixing the ingredients, or prepare it in layers in a random order. But be sure to sprinkle cheese on top.

• Cheese – 150 gr.
• Testicles – 5 pcs.
• Rice cereal, dry – 50 gr.
• Sticks - large package.
• Corn – 280 gr.
• Mayonnaise.

1. The day before cooking, cook the cereal and eggs.
2. Chop the surimi sticks into cubes. Do the same with the testicles. Drain preservative from corn container. Grate the cheese into small crumbles.
3. Combine the ingredients in a salad bowl, season and stir well.
4. If you decide to layer the salad, I advise you to start with the sticks, finish with the cheese, and lay out the other ingredients as you wish.

How to make crab salad with rice and cabbage

Cabbage is not a very common guest in crab appetizers. But why not find out the newest flavor of the dish?

• Sticks – 200 gr.
• Cooked rice – 100 gr.
• A couple of eggs.
• Small onion.
• White cabbage – 100 gr.
• Corn - the same amount.
• Pepper, mayonnaise, salt.

1. Place the rice cooked in advance into a bowl and add the diced eggs.
2. Chop the sticks and place them in a bowl.
3. Chop the cabbage into narrow strips. I advise you to crush it a little with your hands so that the vegetable becomes soft.
4. Add corn to the appetizer, discarding the brine.
5. Pepper the dish and season. Taste for salt and add salt as needed.

Solemn layered salad with crab sticks, chicken, rice and pineapples

Recipe for the holiday menu. It will perfectly decorate any treat, including New Year's. Guests will like it for its uniqueness and richness.

• Cooked fluffy rice – 200 gr.
• A jar of corn.
• Chicken fillet – 1 breast.
• Sticks – 200 gr.
• Pineapples - a small jar in pieces or rings.
• Testicles – 4 pcs.
• Dill, mayonnaise.

1. In advance, in the evening, cook the cereal, chicken breast and eggs.
2. Cut all ingredients, including canned pineapples, into approximately 1 size cubes. It’s better to finely grate the eggs.
3. Lay out the appetizer in layers alternately: rice, then chopsticks. Next come the pineapple pieces. Next is a layer of corn and chicken.
4. Pineapples are placed on top again. Scatter the egg crumbs to the extreme. Sprinkle any 2 layers of salad with mayonnaise sauce. Decorate the appetizer with at least some greenery.

How to create a green pea salad

You will spend most of your time boiling hard-boiled eggs and fluffy rice. The rest is done in almost 10-15 minutes. But in the end there is a very tasty appetizer on the table.

• Sticks - a large pack.
• Testicles – 3 pcs.
• Canned corn – 200 gr.
• Small onion.
• Green peas – 250 gr.
• Ready rice – 200 gr.
• Lettuce, dill, mayonnaise.

1. Boil rice cereal, boil hard-boiled eggs. Cool, chop the eggs, put everything in a salad bowl.
2. Cut the sticks and onion. It is better to scald the onion tenderloin to remove the bitterness. If you have time, then marinate the onions for 10 minutes by splashing a drop of vinegar and adding sugar to the bowl. But this is not an inevitable process.
3. Drain cans of peas and corn.
4. Combine the ingredients, season with mayonnaise sauce, stir.
5. To serve beautifully, place lettuce leaves on a flat plate. Top up the salad and enjoy.

Salad with crab sticks, Chinese cabbage and cucumber

I love this recipe for its simplicity and speed of preparation. The snack turns out to be light and the calories are in order.

• Beijing cabbage – 200 gr.
• Testicles – 5 pcs.
• Sticks – 10 pcs.
• The freshest cucumber.
• Rice – 200 gr.
• Mayonnaise, salt.
• Corn, canned - jar.

1. Start by making rice and eggs. Boil and leave to cool.
2. Cut the sticks, shred the cabbage. Try to chop the Pekin finely so that it does not stand out among the other ingredients.
3. Cut the freshest cucumbers into cubes.
4. Coarsely mash the egg whites. The yolk will be used for decoration, so grate it on a river with small cells.
5. The salad is made in layers coated with mayonnaise. Place the rice pad first. Top with corn, then sticks.
6. Cover the sticks with a layer of cucumbers and add the whites.
7. Next you need to create a layer of cabbage. Generously coat it with mayonnaise sauce and decorate with crumbled yolks.

Video with a step-by-step recipe for a delicious salad

I never tire of repeating that there are never too many recipes. After watching, you will learn not only the composition of the ingredients of the snack, but also get acquainted with the manufacturing technology. Happy holidays, pleasant guests and good health for you to experience the fun without loss.

Crab salad with rice - ordinary and new recipes for making a savory snack

Crab salad with rice is a hearty and tasty dish that even a child can prepare. Cut eggs and crab sticks, boil rice, add corn and mayonnaise. If possible, the sticks should be replaced with crab meat. It is believed that such a treat was invented in the early 20th century, on the Pacific coast of America, and was called Louis salad.

What goes into crab salad with rice?

The ingredients for crab salad with rice are affordable and cheap: rice cereal, eggs, corn, crab sticks and mayonnaise. The dressing can be replaced with sour cream. This salad is made both puff and mixed. For both the first and second options, you need the deepest dishes so that the layers are well saturated. To make a delicious crab salad with rice, you need to take into account the usual rules.

1. When buying crab sticks, it is important to study the composition; per 100 g of product there should be no more than 5 g of carbohydrates.
2. The rice is polished, long-grained, and round will stick together.
3. You can use unprocessed brown rice, this will give the dish a unique color.
4. Parsley and dill will add extra freshness.
5. Snow-white or dark sesame will add piquancy to the treat.

Crab salad with rice - traditional recipe

The traditional recipe is crab salad with rice and corn. It's easy to prepare, but there are a few things to consider. Rice must be added according to the recipe; if you overdo it, you will end up with rice porridge with additives. Do not overcook, otherwise the salad will become soggy. It’s better to leave it a little hard; the dressing will soften it later.

• crab sticks – 200 g;
• canned corn – 150 g;
• rice – 100 g;
• mayonnaise – 100 g;
• eggs – 5 pcs.;
• dill – 1 bunch.

1. Boil rice and eggs, cool.
2. Grind crab sticks, dill and eggs.
3. Add corn and drain juice.
4. Mix the products.
5. Season crab salad with rice with mayonnaise.

Crab salad with cucumber and rice - recipe

The freshest cucumbers will give the dish a light and pleasant freshness. They are especially good for the summer option, since winter, greenhouse vegetables do not have a strong smell. Some housewives add lightly salted cucumbers, which adds spiciness and piquancy. Crab salad with rice and cucumber is perfect for fasting days.

• crab sticks – 250 g;
• corn – 150 g;
• rice – 100 g;
• mayonnaise – 100 g;
• eggs – 2 pcs.;
• cucumbers – 3 pcs.;
• greens – 1 bunch.

1. Boil rice and eggs, cool.
2. Chop cucumbers, eggs, herbs and sticks.
3. Stir, season with mayonnaise.

Salad with rice, apples and crab sticks

If you eat frozen crab sticks, you need to let them thaw without a temperature change. If you defrost the product in warm water or a microwave, the protein in the surimi composition will coagulate, and the sticks will taste like rubber. Connoisseurs of special taste should try crab salad with rice and apples; choose sour or sweet and sour varieties.

• crab sticks – 350 g;
• corn – 150 g;
• rice – 150 g;
• eggs – 4 pcs.;
• mayonnaise – 100 g;
• apples – 2 pcs.

1. Boil rice and eggs, cool.
2. Chop sticks and eggs.
3. Grate the apples.
4. Lay out layers, soaking with mayonnaise, corn, sticks, rice, eggs.
5. Smooth the grated apples on top.
6. Layered crab salad with rice should sit for at least 2-3 hours.

Crab salad with rice, tomatoes

A delicious recipe for a salad of crab sticks with rice - with the addition of new tomatoes. The top of the salad must be decorated with croutons, but just before serving, otherwise the bread will get soggy. It is necessary to cook the rice in advance so that it has time to cool, and wash it a couple of times beforehand to remove excess starch. Pour water 1 to 2, a few minutes before readiness add a teaspoon of butter.

• crab sticks – 250 g;
• rice – 70 g;
• eggs – 5 pcs.;
• mayonnaise – 100 g;
• tomatoes – 2 pcs.

1. Boil rice and eggs, cool.
2. Chop sticks and eggs.
3. Remove seeds from tomatoes and cut into slices.
4. Mix ingredients, excluding tomatoes.
5. Season with mayonnaise and add tomato pieces.
6. Spread with sauce.

Crab salad with rice and cabbage

A salad with crab meat and rice will turn out much more fluffy and tastier if you add fresh cabbage. Peking is the best choice; it is easier to grind and tastes much milder. This salad also received the name “curly”, thanks to cabbage curls. The treat will look great if you first put lettuce leaves on the plate.

• crab sticks – 200 g;
• rice – 100 g;
• eggs – 2 pcs.;
• corn – 100 g;
• onion – 1 pc.;
• cabbage – 100 g;
• mayonnaise – 3 tbsp. l.

1. Boil rice and eggs, cool.
2. Chop onions, eggs, sticks and cabbage.
3. Add corn, mayonnaise.
4. Mix crab salad with rice and garnish with herbs.

Crab salad with rice and cheese

Crab salad with rice and eggs can be supplemented with cheese. Any variety is suitable, the main thing is that it is tough. Although some housewives try to add soft, Adyghe cheese has a very unique taste. Crab sticks will help decorate the salad. They are either fanned out on top, or grated frozen and sprinkled over treats.

• crab sticks – 400 g;
• rice – 150 g;
• eggs – 5 pcs.;
• onion – 1 pc.;
• vegetable oil – 40 ml;
• hard cheese – 150 g;
• corn – 150 g;
• garlic – 2 teeth;
• mayonnaise – 100 g;
• greens – 1 bunch.

1. Boil rice and eggs, cool.
2. Chop onions, herbs, eggs, sticks, grate cheese.
3. Lightly fry the onion and drain.
4. Mix garlic with mayonnaise.
5. Place corn, rice, sprinkle with onions.
6. Place the eggs and coat with mayonnaise.
7. Layer crab sticks, cheese, and corn with sauce.
8. Sprinkle with herbs.

Crab salad with rice and mushrooms

The dish gets a unique taste if you add fried mushrooms. This recipe for crab salad with rice is very simple; for quicker cooking, it is better to use champignons, since wild mushrooms need to be boiled for a long time in advance. You can decorate the dish with flowers made from cucumbers or eggs, or lay out a pattern of corn.

• crab sticks – 200 g;
• rice – 80 g;
• eggs – 4 pcs.;
• carrots – 150 g;
• onion – 150 g;
• mushrooms – 150 g;
• oil – 100 ml;
• mayonnaise – 100 ml.

1. Boil rice and eggs, cool.
2. Place rice on the bottom, cover with mayonnaise net.
3. Grate the yolk and white separately.
4. Grate the carrots, fry, and drain.
5. Cut crab sticks.
6. Sauté onions and mushrooms in this oil, cool, and drain.
7. Place on rice and spread with mayonnaise.
8. Arrange carrots and crab sticks in layers.
9. Spread with sauce.
10. Sprinkle crab salad with mushrooms and rice with protein.
11. Spread with mayonnaise and garnish with grated yolk.

Crab salad with pineapple and rice

A salad with crab sticks and rice will get a touch of exoticism if you add pineapple to it. You need to add canned wedges, be sure to drain the juice, otherwise the salad will become blurry. You can also decorate the dish with pineapple slices by fanning them out. Or create a sail from a slice of cheese or cucumber.

• crab sticks – 200 g;
• rice – 50 g;
• eggs – 3 pcs.;
• pineapples – 150 g;
• corn – 100 g;
• onion – 1 pc.;
• mayonnaise – 100 g.

1. Boil rice and eggs, cool.
2. Grind eggs, sticks, pineapples.
3. Add mayonnaise, mix.

Crab salad with rice and peas

The usual crab salad with rice can be varied by adding peas instead of corn. Some housewives add boiled potatoes, which creates a unique substitute for the usual “Olivier”; guests will appreciate this treat. Onions for salad are scalded with boiling water to remove bitterness. Or marinate: 2 tablespoons of vinegar - 1 teaspoon of sugar.

• crab sticks – 200 g;
• rice – 50 g;
• eggs – 4 pcs.;
• peas – 300 g;
• onion – 1 pc.;
• cucumber – 1 pc.;
• mayonnaise – 3 tbsp. l.;
• dill - 0.5 bunch.

1. Boil rice and eggs, cool.
2. Grind eggs, cucumbers, crab sticks, onions and herbs.
3. Mix all ingredients and add salt.
4. Season with mayonnaise.
5. Garnish crab salad with peas and rice with dill sprigs.

Crab salads with rice and corn

A collection of recipes for crab salads with rice and corn with step-by-step photos and instructions. We know how to prepare a delicious salad of crab sticks with canned corn and rice quickly and easily!

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Recipes for crab stick salads with rice and corn

Ingredients

Chicken eggs – 6 pcs;

Clam – 400 gr;

Shrimp – 350 gr;

Crab sticks – 200 gr;

Long grain rice – 0.5 cups;

Mayonnaise, salt and ground dark pepper to taste.

Ingredients

Crab sticks – 1 pack

Corn – 1 can

Rice – 1/2 cup

Dill – 1/2 bunch

Mayonnaise - to taste

Ingredients

Crab sticks – 250 g

Chicken eggs – 2 pcs.

Canned corn – 250 g

Green onion – 20 g

Ground dark pepper – 10 g

Ingredients

Crab sticks – 100 g

Reddish fish fillet s/s – 120 g

Canned corn – 6 tbsp.

Golden rice – 1/2 cup

Fresh medium cucumber – 1 pc.

Ingredients

Boiled rice – 1 cup

Crab sticks – 100 g

Canned corn – 3-4 tbsp.

Reddish, yellow bell pepper – 1-2 pcs.

Parsley - to taste for design

Salty straws - for design

Mayonnaise – for lubrication

Ingredients

Water – for cooking rice

Sweet bell pepper – 100 g

Canned corn – 100 g

Green peas – 100 g

Crab sticks – 100 g

Parsley – 1 sprig

Salt, dark ground pepper - to taste

Boiling water – 200 ml

Ingredients

​Canned salmon – 240 g (1 can)

Crab sticks – 150 g

Canned corn – 80 g

Boiled rice – 100 g

Onions – 1 pc.

Greens - for serving

Ingredients

​Crab sticks – 240 g

Champignons – 200 g

Corn – 100 g

Fresh cucumber – 2 pcs.

Boiled rice – 50 g

Onions – 1 pc.

Green onion – 20 g

Salt, pepper - to taste

Ingredients

Crab sticks – 250 g

Rice – 0.5 cups (raw)

Onions – 1 pc.

Mayonnaise, salt, pepper - to taste

Canned corn – 250-280 g (1 regular can)

Ingredients

Boiled rice – 100 g

Korean carrots – 100 g

Crab sticks – 120 g

Smoked cheese – 100 g

Corn – 4-5 tbsp.

Mayonnaise - to taste

Salt, pepper - to taste

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Crab salad with rice and corn

Cooking: 35 minutes

Crab salad with rice and corn can completely compete with Olivier salad on a festive table. And most often both salads are prepared for the holiday. They differ from each other in taste, but are equally successful with guests.

Some tips

The dish will be much tastier if you use rich Provencal mayonnaise for dressing.

When serving, the salad must be decorated with a sprig of greenery, which will give it a festive look.

With the advent of crab sticks, housewives learned to prepare other salads with them. I am sure that you will like the slightly similar salad of crab sticks, corn and cheese or crab salad with cucumber.

Ingredients

• Crab sticks – 200 g
• Canned corn – 200 g
• Chicken eggs – 2 pcs.
• Steamed rice – 0.5 tbsp.
• Mayonnaise 67% fat – 3 tbsp. l.
• Salt – 1.5 tsp.

How to make crab salad with rice and corn

Sort through the rice, add warm water, shake slightly so that extraneous light impurities float to the top, and drain them.

After this, wash the grains thoroughly in warm (35 ° C) water to wash off the starch and flour dust, and then wash them in hot water to remove the fat that appears on the surface of the grains during storage.

Place the rice on a sieve and let the water drain.

Boil the rice in plenty of salted water until soft.

Don't overcook! The grains must retain their shape. Cool the rice.

Boil the eggs for 10 minutes, counting from the start of boiling water, place in cool water, peel, cool and cut into small cubes.

Thinly slice the crab sticks crosswise.

Combine crab sticks, eggs, canned corn and rice.

All liquid must be drained from the corn in advance.