Crab Stick, Rice and Egg Salad
This simple salad combines crab sticks, rice, eggs and sweet corn with a creamy mayonnaise dressing. It requires only a few ingredients and can be served casually or shaped into individual portions for a festive table.
Updated : 19 October, 2026
Easy
About 30 min.
Ingredients
200 grams
Crab sticks
200 grams
Canned corn
2
Eggs
0.5 cup
Parboiled rice
3 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Cook the rice and eggs in advance and let them cool completely. Parboiled rice works particularly well because the grains are less likely to stick together. Drain the canned corn. If the crab sticks are frozen, thaw them beforehand.
Step 2
Place the eggs in cold water and bring to a boil over low heat. Cook for about 9 minutes after the water begins to boil, then cool them in cold water. Peel the eggs and cut them into small cubes.
Step 3
Remove the wrappers from the crab sticks and cut them into cubes about the same size as the eggs.
Step 4
Rinse the rice thoroughly under cool running water. Bring lightly salted water to a boil in a saucepan, add the rice and cook, stirring occasionally, for 20–25 minutes or according to the variety used. Drain in a sieve and let cool completely. Combine the rice, eggs, crab sticks and corn in a bowl and season with salt to taste.
Step 5
Add the mayonnaise and mix well. The salad is ready to serve.
Step 6
If desired, shape individual portions using a food ring. Since the salad is fairly loose, smaller portions will hold their shape better.
Step 7
Garnish with fresh herbs if desired and serve.
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