Salad with Crab Sticks and Rice

Ideally, chilled ones in a natural red wrapper. Alternatives: frozen (defrost them in the fridge for 4–6 hours, not in hot water) and ones with pieces of crab meat (the premium option). Brands such as "Vichi", "Meridian", "A'More" and "Snezhny Krab" are reliable. Check the freshness: the sticks should be springy, without any slime. Expired ones have a sour smell. Shelf life: check the packaging, usually 2–4 weeks from the date of production. Do not use canned crab meat – it is "watery". For a "premium" salad, use snow crab meat (more expensive, but the real thing). For a "diet" version, use reduced-fat sticks.

Ideally, long-grain or parboiled (it holds its shape well and does not stick together). Alternatives: basmati (aromatic) and jasmine (Thai, delicate). Do not use: round "sushi" varieties (they will stick together) or brown rice (it needs a different technique). Brands such as "Mistral", "Zhmenka", "Uvelka" and "Natsional" are reliable. Before cooking, rinse it until the water runs clear – this removes the starch. Cook it for 10–15 minutes over low heat, then rinse with cold water after cooking – it will be crumbly. Do not overcook it or it turns to "porridge". The water-to-rice ratio is 2:1. Use 100–150 g of dry rice (this gives 200–250 g of cooked rice for the salad).

In the fridge in a container with a lid – 24 hours. Any longer and the ingredients "run", and the mayonnaise separates. Before serving, stir it and, if needed, add a spoonful of fresh mayonnaise. Take it out 15–20 minutes before serving (cold "mutes" the flavours). Do not leave it at room temperature for longer than 2 hours – the mayonnaise and eggs spoil. For a "packed lunch" it is convenient in a small container. For a buffet, decorate it 10 minutes before serving. Freshly made, after 30–60 minutes of resting, it is the "star". It is ideal to make for "one time". For a family celebration, make a double portion.

As a standalone appetiser – on the festive table. With crunchy croutons or wholegrain bread. As an addition to a cup of meat broth. With a glass of champagne or white semi-sweet wine – a "New Year" serving. With a dry white (Sauvignon Blanc, Chardonnay) – a "European" serving. For a "family dinner", with a hot meat dish. With a cup of green tea – Asian style. For a "children's" table, without spicy additions. For a buffet, in small bowls or tartlets. With fish pies – a "double seafood" theme. A versatile salad for everyday meals and celebrations.