Salad with surimi wands is a classic cold snack, which has long been liked by many people and from year to year appears in our menu for holidays and for casual meals. To diversify the classic recipe, we take a full complement - boiled rice, thanks to which the favorite salad becomes even more delicious.
Salad with rice, crab sticks, corn and cucumber
For cooking, it is advisable to choose fresh cucumbers, and carefully rinse the rice so that it remains friable in the snack.
Ingredients:
- Crab sticks - 245 g;
- handful of rice;
- eggs not large - 3 pcs .;
- fresh cucumber - 75 g;
- corn grain (canned) - 135 g;
- mayonnaise for refueling.
Preparation
Rinse the rice grains in order to wash out excess starch. Rinse the rice with water and cook until cooked, making sure that the grains are not boiled and keep their shape. While the rice is on the stove, put chicken eggs on the stove. Cut crab sticks and peeled cucumber cubes. Mix the prepared ingredients with the cooled rice grains, add chopped eggs and corn. Season the salad with cucumber and rice with mayonnaise and mix thoroughly to cover with sauce all the ingredients.
Salad with crab sticks, corn, eggs and rice
The basic set of products from the list below can be supplemented at your discretion. So crabs can make up a wonderful company of boiled squid rings or shrimp tails.
Ingredients:
- crab meat - 680 g;
- eggs - 7 pieces;
- onion - 35 g;
- mayonnaise - 165 ml;
- grated horseradish - 1/2 tsp;
- handful of rice;
- canned corn , peas - for 190 g.
Preparation
Put chicken eggs hard boiled, and boil them and chill rice grains. Grind the onion and quickly scald it to remove excess bitterness. Mix onion with rice, sliced crab meat and eggs, add canned corn and peas to the salad. After mixing the dish well, season the salad with rice, crab sticks and corn sauce based on a mixture of mayonnaise and shredded horseradish.