home
➠ Crab salads
➠ Crab stick salad
➠ Crab corn salad

Crab corn salad

1198

Kitchen European

Calorie content 193 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 4.3 gr.

Fats * 7.4 gr.

Carbohydrates* 26.3 gr.

Content

Today we will have a little fantasy with a classic salad of crab sticks and corn - we will replace one of the ingredients with canned pineapple and see what new notes our salad will sparkle. The sweet taste of pineapple and canned corn goes well with salty crab sticks and boiled rice for a pleasant surprise!

Ingredients

Canned corn 1 can White rice 150 g Canned pineapple 200 gr. Crab sticks 200 gr. Mayonnaise 3 tbsp

Cooking process

If the crab sticks are frozen, they must first be removed from the freezer. Cut the crab sticks into cubes. If you like crab meat more, you can use it.

Remove the canned pineapples from the syrup and cut into small cubes, if canned pineapples are already cut in the jar - great!

We wash the rice under running water and put it in a saucepan. Fill with water 1: 2 and boil until tender for 10-12 minutes. Then let it cool. In a salad bowl, mix the cooled rice, crab sticks, pineapple and corn. Season the salad with mayonnaise and mix all the ingredients well. If desired, the salad can be seasoned with natural yogurt, then it must be salted.