Crab salad with onions
Origin of the recipe
This crab salad is a true hit of Soviet and post-Soviet cuisine. Its popularity stems from its simplicity, readily available ingredients, and versatility. This recipe is based on a combination of tender crab sticks, boiled rice, and fresh cucumber. The addition of onions gives the dish its distinctive spiciness and flavor. This salad is perfect for any table—from everyday to festive.
What do you need for cooking?
Ingredients
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Crab sticks
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Boiled eggs
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Onions
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Fresh cucumbers
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Canned corn
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Rice
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Mayonnaise
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Sugar
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Vinegar
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Salt
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Green
Kitchen utensils
- Knife
- Board
- Spoon
- Pot
- deep bowl
- Serving plates
Step-by-step recipe
Step 1:
Start by preparing the onion. Peel one onion and finely dice it. Place the onion in a small bowl. This is an essential step for creating the base of the onion salad.
Step 2:
Add sugar and vinegar to the bowl with the onions. Pour warm water over the mixture until the onions are completely covered. Let sit for 10-15 minutes. This will allow the onions to lose their bitterness and become softer.
Step 3:
While the onions are marinating, rinse 180g of rice under running water. Transfer it to a saucepan, cover with cold water, and season with salt. Cook until tender. Drain the cooked rice in a colander and let it cool slightly.
Step 4:
Hard-boil 4 eggs. Cool them under cold water, peel, and finely dice. This recipe requires careful slicing to maintain the shape of the eggs. Place the eggs in a bowl with the rice.
Step 5:
Open a 425 ml can of corn and drain any excess liquid. Add the corn to the bowl. It will add a hint of sweetness and a vibrant color.
Step 6:
Place the onion in a bowl with all the ingredients. Be sure to drain all the water from the bowl before adding it.
Step 7:
Take one fresh cucumber. Remove the skin if it's bitter and cut it into small cubes. Place it in a large bowl with the other ingredients. Fresh cucumber will add a refreshing flavor to the dish.
Step 8:
Take 400g of crab sticks. Dice them so they blend well with the other ingredients. Add the crab sticks to a bowl. This step makes your crab salad especially juicy.
Step 9:
Add mayonnaise to the bowl to taste. Start with a small amount—you can always add more. Season the salad with salt and pepper to taste.
Step 10:
Gently mix all ingredients with a spatula. Try not to crush the ingredients to maintain their texture. The finished crab salad should be smooth. Serve immediately or let sit in the refrigerator for 15 minutes.
Cooking tips
To prevent the crab salad from being too runny, be sure to drain all the liquid from the canned corn before adding it to the bowl.
Serve the crab salad cold. This will preserve all the textures and rich flavor.
Salt the water before boiling eggs to help prevent cracked shells.
