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Classic Crab Salad Recipe with Corn
Instructions
Prepare the ingredients in advance. Thaw the crab sticks in the fridge for 2–3 hours and remove the packaging film. Boil the rice until fully cooked, about 15 minutes, rinse it under cold running water and let it cool. Cold ingredients work better in this salad – warm ones will melt the mayonnaise and spoil the texture.
Cut the crab sticks lengthwise into two parts. Using a sharp knife, chop the halves into pieces up to one centimetre wide. There is no need to chop them too finely – the ingredients should stand out in the salad rather than turn into a paste-like mush. Large pieces of crab stick are the signature of a classic home-made salad.
Wash the fresh cucumber thoroughly and cut it into a small dice of about 0.5 cm – this gives a crunchy texture to the delicate salad. If the skin is tough or bitter, peel it off in strips with a vegetable peeler for a neat look. There is no need to remove the seeds if the cucumber is firm.
Hard-boil the chicken eggs (10 minutes after the water comes to the boil), cool them in iced water, peel and cut into a small dice of about 0.5 cm. Boil the quail eggs for 4 minutes – they are for decorating the finished salad, not for the main mixture. Cool and peel them separately.
Wash the green onions (6 sprigs) thoroughly, pat them dry and finely slice only the green tops into rings of 2–3 mm. The white part is too sharp for this salad, so use only the green. Green onion adds a fresh colour and aroma to the dish.
Make sure the rice is properly cooked so that it stays fluffy. Boil it until fully done, about 15 minutes, then rinse the finished rice under cold running water to wash away the surface starch and let it cool completely before adding it to the salad.
Open the can of corn (200 g) and drain off all the liquid through a colander. Then spread the corn on a paper towel to absorb any remaining brine. Wet corn will weep into the salad and make the dressing runny, so drying it is essential.
Place all the prepared ingredients in a large salad bowl: the chopped crab sticks, diced cucumber, chopped eggs, green onion, well-drained corn and the cooled boiled rice (100 g).
Add the mayonnaise (5 tbsp) and mix gently until everything is evenly coated, folding from the bottom up so the egg cubes stay intact and the corn is not crushed. Adjust the amount of mayonnaise to taste – do not drown the salad in dressing, you should be able to taste all the ingredients and not just the sauce. Season with salt and pepper carefully, remembering that the crab sticks are already salty.
Transfer the finished salad to a nice serving bowl, or portion it into glass dishes for an elegant presentation. Garnish the top with halves of the peeled quail eggs and sprigs of green onion. The classic crab salad with corn is ready – serve it chilled as an appetiser for a festive or everyday table.
Tips
- 1
Dry the corn thoroughly with a paper towel – wet corn will make the salad runny and thin the mayonnaise beyond recognition.
- 2
Do not chop the crab sticks too finely – pieces of about 1 cm should stand out in the salad rather than turn into a fine, mushy mince.
- 3
Use a good-quality mayonnaise without preservatives – a homemade one is best. On a similar principle I also make crab salad with apple.
- 4
Serve the salad soon after making it – after about 6 hours the cucumber will weep from the salt and the salad will lose its crunch and shape.
FAQ
Can crab salad be made without rice? +
Yes, classic crab salad can be made without rice – it will be lighter and less filling. In that case, increase the amount of the other ingredients: add more cucumber (2 pcs) and corn (250 g) for volume. You can also replace the rice with diced boiled potato (1 pc), small cooked pasta shells (50 g cooked) or simply leave out the starchy component altogether. The rice-free version is a lighter option at around 80 kcal per 100 g. Each substitution gives the salad its own character, but rice is the classic of the Soviet-era recipe.
Can the mayonnaise be replaced with Greek yogurt? +
Yes, for a lighter version replace the mayonnaise with unsweetened Greek yogurt (with 1 tsp of mustard for a little tang). The calorie content will drop from 100 to about 70 kcal per 100 g. Other options also work: 20% sour cream (a more traditional choice), a 50/50 mix of sour cream and yogurt (a compromise), or low-fat 10% sour cream with mustard (a light dressing). Each substitution gives its own character and lowers the calories. Mayonnaise is the classic of the Soviet crab salad, and the substitutes take some getting used to. For children and healthy eating, yogurt is ideal.
How long does crab salad keep? +
The finished salad keeps in the fridge for up to 1 day in a tightly closed container. After a day the cucumber starts to weep from the salt, the rice swells and the mayonnaise separates, so the salad loses its appearance and texture. Ideally, eat it on the day it is made. If you are preparing for a celebration in advance, get all the components ready separately (chop the vegetables, boil the rice and eggs) and keep them in the fridge for up to 2 days. Mix and dress with mayonnaise just before serving. This is a fresh salad – it does not need to rest like Olivier or herring under a fur coat.
What to serve crab salad with? +
It is ideal as part of a festive appetiser spread for the New Year: with Olivier, Mimosa, herring under a fur coat, aspic and cold cuts. For drinks – brut champagne (the classic), a white semi-dry wine (Riesling), or non-alcoholic mors or kvass. For a buffet, serve it portioned in small dishes or martini glasses. Garnish with sprigs of dill, parsley or green onion for a splash of colour. For a children's birthday, serve it with milkshakes. It is a versatile salad for any celebration and for an everyday table.
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