This Russian creamy crab and rice salad is made from veggies, crab meat, rice, mozzarella cheese and boiled eggs to make one delicious salad!
I must say this salad is very proportional in flavors creating a perfectly balanced out salad with no overwhelming ingredients. The melody of flavors create such a delightful bite as you can actually taste the salad and not have to detect one particular ingredient. I tried this salad at my mother-in-laws house and after trying it, I was totally in love with the taste! I loved it so much I decided it was totally blog worthy, although my mother-in-law has the complete tutorial of this crab salad on her blog as well. So here is one delicious crab salad. I highly advise you to try this salad, as is and let me tell you, what a difference it makes when all the ingredients are proportional!
Creamy Crab and Rice Salad
Ingredients
- 8 oz Imitation Crab Meat diced
- 1 cup Cooked rice (1/2 uncooked rice)
- 4 hardboiled eggs diced
- 1/2 cup shredded Mozzarella Cheese
- 15 oz whole Kernel corn drained
- 6 Scallions sliced
- 1 Red bell pepper diced
- 5 tbsp Mayonnaise (heaping)
- 1/4 tsp salt
- 1/8 tsp black ground pepper
Instructions
- Combine all the prepared ingredients (make sure your rice and eggs have cooled) and refrigerate for at least 2 hours before serving.
Notes
Nutrition per serving
Q&A
What Ingredients are in the creamy crab and rice salad?
- 1 (8oz) pkg of Imitation Crab Meat (leg style)
- 1 cup of Botan Rose white cooked rice (1/2 cup uncooked)
- 4 hardboiled eggs
- 1/2 cup shredded Mozzarella Cheese
- 1 (15.25 oz) can of Whole Kernel Sweet Corn, drained and rinsed
- 6 sprigs Scallions
- 1 Red bell pepper, diced
- 5 heaping tbsp Mayonnaise
- 1/4 tsp salt
- 1/8 tsp black ground pepper
Can I make this without Rice?
You could but I encourage another ingredient to make up for the missing component. Try adding another vegetable or grain in the same proportion.
Can I make ahead this crab salad?
Yes! Since this recipe doesn’t call for lots of mayo it can be tossed in the dressing and sit well for up-to 1 day. If storing longer, toss in dressing before serving.
Tips
- Make the rice first for a head start!
- Chop semi-frozen crab sticks for a lesser mess!
- Use canned or frozen corn, just drain any excess liquid.
- Use as a spread over your favorite bread!
