Salads

Crab Stick Salad

What ruins a crab stick salad is warm or overcooked rice: it clumps and the whole bowl turns gluey. So rinse the rice until the water runs clear, cook it just to tender and cool it completely. One more thing — cut the crab sticks with a knife rather than grating them, as grated ones turn to mush within the hour.

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Crab Stick Salad — the finished dish
Prep
20 min
Cook
10 min
Rest
20 min
Total
50 min
Servings
4
Level
Easy
Per serving
290 kcal

Ingredients

  • What to use instead

    Half mayonnaise, half sour cream with a spoon of lemon juice gives a fresher dressing.

Makes: 4 servings

Method

  1. Step 1: Cook the rice

    Rinse the rice until the water runs clear and boil in salted water for 12 minutes. Drain, rinse under cold water and cool completely.

  2. Step 2: Boil the eggs

    Boil the eggs for 10 minutes, then plunge them into iced water — they peel easily and keep no grey ring.

  3. Step 3: Cut the crab sticks

    Cut the crab sticks into 1 cm cubes. Don't thaw them fully: slightly frozen, they cut far more neatly.

  4. Step 4: Cut the rest

    Dice the eggs and cucumber to the same size — matching cubes matter more here than you would think.

  5. Step 5: Drain the corn

    Tip the sweetcorn into a sieve and let it drain for 5 minutes, or the salad turns watery.

  6. Step 6: Combine

    Mix everything in a large bowl with the mayonnaise, salt and pepper.

  7. Step 7: Chill

    Leave the salad in the fridge for 20 minutes so the rice takes up the dressing.

  8. Step 8: Serve

    Stir once more, scatter with dill and serve cold.

Tips & variations

  • Tip

    If you make it ahead, dress it half an hour before serving — otherwise the rice drinks all the mayonnaise.

  • Variation

    Shredded Chinese cabbage instead of rice makes it crunchy and much lighter.

  • Swap

    Half mayonnaise, half sour cream with a spoon of lemon juice gives a fresher dressing.

  • Storage

    Keeps one day; after that the cucumber weeps and the salad goes loose.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 4 servings
Energy290 kcal1,160 kcal
Protein12 g48 g
Fat18 g72 g
Carbohydrates19 g76 g

Approximate values calculated from standard ingredient data.

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