Crab Salad with Apple and Corn
A refreshing crab salad with apple, corn, hard-boiled egg, and a touch of rice. The apple adds crispness and softens the flavor.
- Time
- 20 min
- Serving
- 406 kcal
- Ingredients
- ≈ $1.73
- Protein
- 11 g
Ingredients
- 1 Crab stickspack 200 g ≈ $2.80 75 g
- 2 Apples≈ $3.50 per kg 60 g
- 3 Canned sweet cornpack 340 g ≈ $1.00 45 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Long-grain ricepack 800 g ≈ $1.94 25 g
- 6 Mayonnaise 25 g
- 7 Dillpack 50 g ≈ $1.80 5 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
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.
Boil the egg for 9–10 minutes, cool in cold water, and peel.
Drain the corn in a colander and finely chop the dill7.
Mix the rice, crab1 sticks, apple2, corn, egg, dill7, mayonnaise, and salt together.
Serve chilled once the rice is fully cooled and the salad is not watery.
Tips
- Why it works
- Cool the rice in a thin layer so it doesn't turn sticky and fall apart when mixed with the other ingredients. In a thick layer it cools unevenly and stays raw inside.
- Substitutions
- Swap the crab sticks for boiled chicken breast (75 g), diced. Use sour cream (25 g) instead of mayonnaise for a lighter but less rich salad.
- Common mistakes
- If the apple is cut in large pieces or isn't tart, the salad quickly goes soft and watery. Check the consistency 10 minutes after mixing.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Eat it fresh, the rice and egg quickly lose their texture.
- Serve with
- Serve at a birthday with sparkling wine or as an appetizer with fried fish. Add cucumber wedges for contrast.
Comments 0
Sign in to leave a comment.
No comments yet.