crab-salad

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!

Ingredients for 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
How To Make Creamy Crab and Rice Salad: 
  1. Combine all the prepared ingredients (make sure your rice and eggs have cooled) and refrigerate for at least 2 hours before serving.

Creamy Crab and Rice Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Alyona's Cooking
This Russian creamy crab and rice salad is made from veggies, crab meat, rice, mozzarella cheese and boiled eggs to make one delicious 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

Rice: Prepare 1/2 cup of uncooked rice to package directions. I like to use a short grain rice like Botan Rose since its sticky. 
Substitute for Scallions: Use 1/4 cup of diced onions of your choice for the place of scallions. 

Nutrition per serving

Serving: 1servingCalories: 229kcalCarbohydrates: 24gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 105mgSodium: 365mgPotassium: 216mgFiber: 2gSugar: 5gVitamin A: 859IUVitamin C: 24mgCalcium: 78mgIron: 1mg

Other Russian Salads to explore:

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