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Crab salad with corn, egg, rice and mayonnaise

0
492
Kitchen World
Calorie content 127.6 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 4.6 gr.
Fats * 7.6 gr.
Carbohydrates* 9.8 g
* per 100 gr. product
Crab salad with corn, egg, rice and mayonnaise
Content

For a festive table for traditional Olivier, you can prepare a juicy and bright crab salad with corn, egg and rice. These salads vary in taste, but have the same success with guests. For salad, take quality canned corn, homemade eggs and season with fatty mayonnaise.

Ingredients

Cooking process

step 1 out of 5
Prepare products for the salad in advance in the amount indicated in the recipe, so you won't forget anything.
step 2 out of 5
Cool boiled eggs in ice water, peel and cut into equal sized pieces. It is convenient to do this with a vegetable cutter.
step 3 out of 5
Cook the parboiled rice for 15 minutes until cooked through. You do not need to rinse it before cooking. Be sure to cool the cooked rice.
step 4 out of 5
Unpack the crab sticks and cut into thin circles. Open the corn jar and drain the marinade. Transfer the cooked rice, chopped eggs, and crab sticks to a deep, comfortable bowl, and sprinkle the corn from the jar.
step 5 out of 5
Then salt the salad to your liking, add Provencal mayonnaise and mix gently with a spoon. It is advisable to keep the prepared salad in the refrigerator for a while, it will be tastier. Then transfer the salad to a beautiful salad bowl, decorate with fresh herbs and serve.

Delicious and successful dishes!

 

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