Salads with crab sticks and rice

Salads with crab sticks and rice

Rice goes well with seafood. This also applies to surimi, because this product is based on minced fish. Most housewives make salads with crab sticks and rice, as they have a harmonious taste, are cheap, are nourishing and do not require a lot of cooking power. Boil rice, cut surimi, add corn and mayonnaise can even a beginning hostess, and more to get a snack on the basic recipe is not required. However, this snack quickly bored, so the chefs came up with many new recipes of this popular dish. Complementing the composition with different ingredients, it is possible to prepare a salad of crab sticks and rice, which has a unique taste that does not look like the taste of other snacks with the same, but not identical composition.

Cooking Features

Salad with crab sticks and rice is an economical and easy to prepare snack. However, not all housewives make an equally tasty salad from these ingredients. The case concerns not only the choice of recipes, but also compliance with the technology of cooking. Ignorance of some of the subtleties may lead to the fact that the snack will come out tasteless and unaesthetic.

  • For the salad, you can use not only crab sticks, but also crab meat - they have the same composition, taste and aroma. Which product to choose - frozen or chilled, you can decide for yourself. Frozen crab sticks are usually a bit cheaper than chilled, but they must be removed from the freezer in advance, so that they can thaw in natural conditions, without a temperature difference. An attempt to speed up the process with the help of warm water or a microwave will not lead to anything good: the protein in the surimi will be curtailed and they will taste like rubber.
  • Rice for making salad is better to take ground. Before cooking, rinse well to remove excess starch. It is necessary to rinse until absolutely transparent water begins to merge from the grain. When cooking, rice is poured with water at a ratio of 1: 2, is salted in and watched so that it is not digested. Stir it during cooking is not recommended. A few minutes before being cooked, you can add a spoonful of vegetable oil or a piece of butter to the pan, mix. This trick will prevent the rice grains from sticking together. This will not affect the taste of the salad, although the calorie content of the snack will increase slightly.
  • Healthy food advocates often prefer brown rice, but this time it’s better to use white.
  • You should not take more rice than what is indicated in the recipe - it should not make up the main part of the snack and clog the rest of the ingredients. Otherwise the salad will seem dry and not tasty enough.
  • Foods that have been heat-treated are cooled before being added to the salad, otherwise the appetizer will quickly deteriorate.

Salad preparation technology may vary - a lot depends on the recipe you choose. However, the above recommendations will remain relevant in any case.

Salad with crab sticks, rice and corn


  • rice - 80 g;
  • chicken egg - 5 pcs .;
  • crab sticks - 0, 2 kg;
  • canned corn - 150 g;
  • onions - 100 g;
  • salt, pepper - to taste;
  • mayonnaise - 150 ml.

Method of preparation:

  • Rice rinse well, boil in salted water until cooked, cool.
  • Remove thawed crab sticks from cellophane shells, cut into small cubes, place in a container with rice.
  • Free the onions from the peel, cut it into small pieces, pour boiling water over it. After 2-3 minutes, drain the hot water, shift the onions to the rest of the ingredients.
  • Boil chicken eggs hard-boiled, cool them under running cold water. Peel, chop into small cubes, combine with onions, rice and surimi.
  • Open the jar of corn. Flip the corn grains into a colander, let them dry. Transfer to other products.
  • Salt and pepper the salad to taste, add mayonnaise. Mix well.

The above recipe for a salad of crab sticks and rice is basic. It is the easiest and is used more often than others, however, many hostesses tend to give it a new taste, changing the composition at its discretion. And many of these culinary experiments are successful.

Salad with crab sticks, rice and cucumber


  • crab sticks - 0, 2 kg;
  • rice - 80 g;
  • chicken egg - 4 pcs .;
  • canned corn - 100 g;
  • fresh cucumbers - 0, 2 kg;
  • green onions - 100 g;
  • fresh greens - 50 g;
  • salt, seasonings, mayonnaise - to taste.

Method of preparation:

  • Rinse, boil rice. Cool, transfer to a deep bowl.
  • Surimi cut into neat cubes, put to rice.
  • Cool boiled eggs cool under running cold water, peel, dice, place to rice and crab sticks.
  • Drain liquid from the can of corn. Pour grains in a bowl with other products.
  • Add the green onions, dill and parsley, finely chopped with a knife.
  • Wash cucumbers, blot them with a kitchen towel, cut into small cubes, pre-cutting the tips. Put the cucumber pieces in the bowl with the rest of the ingredients.
  • Salt, pepper, season with mayonnaise.

Almost everyone likes the fresh taste of this salad. The above recipe is among the most popular.

Layered salad with crab sticks, rice and cheese


  • crab sticks - 0, 4 kg;
  • rice - 160 g;
  • chicken egg - 4-5 pcs .;
  • onions - 0, 25 kg;
  • vegetable oil - 40 ml;
  • hard cheese - 150 g;
  • canned corn - 150 g;
  • fresh greens - 50 g;
  • salt, pepper - to taste;
  • garlic - 1 clove;
  • mayonnaise - 0, 25 l;
  • vegetable oil - 40 ml.

Method of preparation:

  • Boil the rice in salted water.
  • Cook hard boiled eggs, cool and peel. Grind on a coarse grater.
  • Finely rub the cheese.
  • Peel onion bulbs, cut into thin half-rings, fry in vegetable oil until golden brown.
  • Mayonnaise mixed with garlic passed through the press.
  • Finely chop the greens.
  • Open the tin can, fold the corn into a colander, let it dry.
  • Add a spoonful of mayonnaise to the rice, mix. Put it on the dish.
  • Pour rice sauce, sprinkle with fried onions.
  • Put the crushed eggs, cover them with mayonnaise.
  • Finely chop the crab sticks, mix them with the sauce, put on the eggs.
  • Sprinkle with cheese, brush with mayonnaise.
  • Top with corn kernels, sprinkle with chopped greens.

This recipe allows you to make a festive version of a salad of surimi and rice. The snack is nourishing, with savory notes.

Salad with crab sticks, rice and champignons


  • rice - 80 g;
  • crab sticks - 0, 2 kg;
  • chicken broth (can be prepared from a cube) - 0, 25 l;
  • carrots - 150 g;
  • onions - 150 g;
  • fresh champignons - 150 g;
  • chicken egg - 4 pcs .;
  • vegetable oil - 80 ml;
  • mayonnaise - 120 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Boil the rice in chicken broth, mix with a spoon of oil, cool, put in a salad bowl and cover with a thin mayonnaise net.
  • Boil eggs, free from the shell. Remove the yolks. Grind the yolks and proteins separately.
  • Peel carrots, chop grated, fry in a little oil.
  • Wash mushrooms and blot with a napkin. Cut into plates.
  • Finely chop the onion free from the husk.
  • Fry the onions and mushrooms in the remaining oil, let them cool to room temperature. Put on rice and grease with mayonnaise.
  • Place carrots on the mushrooms.
  • Crab sticks very finely chopped or chopped on a grater, mix with mayonnaise and put in the next layer.
  • Sprinkle with proteins, smear with sauce, garnish with grated yolk.

This recipe is not as famous as the previous ones, but the appetizer made from it disappears from the table one of the first. It is worth putting in your cookbook the hostess, who loves to surprise guests.

How to decorate a salad with crab sticks and rice

The pink sides of the crab sticks, the warm yellow tint of the corn and the white rice give the surimi salad and rice cereal a delicate appearance. If the composition of the snack has green onions or cucumbers, it looks bright and fresh in spring. However, it does not hurt to additionally decorate this appetizer, especially if you plan to serve it to the festive table.

  • The fresh taste of the dish will accentuate the greens that are used to decorate crab stick salad and rice. Lettuce leaves can be laid on a dish before putting on a snack. Scatter dill or parsley on top, sprinkle with finely chopped green onions.
  • When collecting a salad, it is advisable to leave a few crab sticks for decoration. They can be cut into strips and spread out on a plate like a fan. Another option is to grind frozen surimi on a grater and the resulting chips to fill the finished dish, thereby creating a background on which various patterns from other products will look good. Corn grains can be put on the surface of the inscription or simple figures, symbolizing the holiday.
  • A good idea would be to decorate a salad with crab sticks and rice with flowers from cucumbers, eggs or other foods. It is important that the ingredients used for the decor are part of the appetizer itself. An exception can be made only for greens.
  • It would be a good idea to use a sea theme for the decoration of crab stick salad and rice. Appetizer can be put on a dish, giving it the shape of a crab. Or fill it with the “boat” of cucumbers, with a toothpick and a thin slice of cucumber or cheese to make a sail.

Having shown his imagination, the cook will be able to give the salad a unique look, making it a festive table decoration, the appetizer will become original, even if it consists of simple products.

Salads of crab sticks and rice are nourishing and tasty, easy to prepare and inexpensive. They can be done on weekdays and for the holiday. Paying due attention to the design of snacks, you make it a table decoration.

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