Crab Salad with Rice and Mushrooms

1. 1 Long-grain ricepack 800 g ≈ $1.94 35 g
2. 2 Crab stickspack 200 g ≈ $2.80 35 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Button mushrooms≈ $7.50 per kg 60 g
5. 5 Mayonnaise 35 g
6. 6 Sunflower oil 12 ml
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook rice in salted water for 15 minutes until tender, drain, rinse, and cool completely. Boil an egg for 10 minutes until fully set, then chill.

2. Slice mushrooms and sauté in oil for 7 minutes until golden and all moisture evaporates, then cool.

3. Cube the crab² sticks and finely chop the egg.

4. Combine rice, mushrooms, crab² sticks, and egg in a bowl.

5. Toss with mayo, season with salt, and gently mix.

6. Chill the salad in the fridge for 15 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.