Crab Salad with Apple and Corn

1. 1 Crab stickspack 200 g ≈ $2.80 75 g
2. 2 Apples≈ $3.50 per kg 60 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 45 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Long-grain ricepack 800 g ≈ $1.96 25 g
6. 6 Mayonnaise 25 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 1 g

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

Method

1. Rinse the rice, cover with water in a 1:2 ratio, and boil for 12–15 minutes until tender, then cool quickly by spreading it thin on a plate.

2. Boil the egg for 9–10 minutes, cool in cold water, and peel.

3. Cube the crab¹ sticks, egg, and apple² finely.

4. Drain the corn in a colander and finely chop the dill⁷.

5. Mix the rice, crab¹ sticks, apple², corn, egg, dill⁷, mayonnaise, and salt together.

6. Serve chilled once the rice is fully cooled and the salad is not watery.