Russian Crab Salad is a yummy dish that’s pretty simple to make. It’s got imitation crab, which tastes like real crab but costs less. Then, you’ve got potatoes, eggs, and veggies like peas, corn, and carrots. To whip it up, you first boil the potatoes and eggs until they’re nice and soft.
Then, you chop everything into small pieces. Once that’s done, you mix it all together with some mayo or sour cream to give it a creamy texture.
This salad is really satisfying because it’s packed with filling ingredients like potatoes and eggs. Plus, it’s super quick to make, so it’s great for when you need something tasty in a hurry!
Russian Crab Salad Recipe
Equipment
- Chopping-board
- Knife
- Mixing bowl
- Large pot
- Spoon or spatula
Ingredients
- Absolutely! Here are the ingredients with measurements for Russian crab salad in easy language:
- 250 g Imitation Crab sticks
- 3 medium-sized Potatoes
- 3 Eggs
- 1 cup Canned corn
- 1/2 cup chopped Fresh Onions
- 1 cup Cooked Rice
- 1/2 cup Mayonnaise or sour cream
- Salt and pepper to taste optional
- Fresh parsley for garnish (optional)
Instructions
- Certainly! Here are the instructions for making Russian crab salad in easy language:
- Firstly, boil the potatoes and eggs until they’re soft. Let them cool, then peel and chop them into small pieces.
- Then, cook the rice according to the package instructions and let it cool.
- In a large mixing bowl, combine the chopped crab sticks, potatoes, eggs, corn, onions, and cooked rice.
- Add mayonnaise or sour cream to the bowl and mix everything together until well combined.
- Season with salt and pepper to taste, if desired.
- Garnish with fresh parsley, if using.
- Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
- Enjoy your delicious Russian crab salad!
Notes
- Use your favorite jar of mayonnaise for this crab stick salad to ensure great flavor.
- When cooking the rice, ensure it’s not overcooked; it should still have a bit of firmness.
- Feel free to toss in extra veggies like peas, carrots, or bell peppers to enhance both flavor and appearance.
- You can pick either mayonnaise or sour cream for the dressing, depending on what you prefer.
- For a fresher taste, let the salad chill in the fridge for a few hours before serving.
- Any leftovers can be kept in a sealed container in the fridge for up two days.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 25g |
| Calcium | 79mg |
| Fiber | 3g |
| Fat | 4g |
| Cholesterol | 106mg |
| Potassium | 218mg |
| Sodium | 366mg |
| Vitamin A | 859 IU |
Can I Make This Without Using Rice?
Yes, you can definitely make the salad without rice. However, to keep it balanced and flavorful, I suggest adding another ingredient to replace the rice. You could try adding another vegetable or grain in the same amount to make up for the missing component. This way, you’ll still have a delicious and satisfying salad!
Can I Prepare this Crab Salad Ahead of Time?
Absolutely! Because this recipe doesn’t require a ton of mayonnaise, you can mix it with the dressing and it’ll stay good for up to one day if you want to prepare it ahead of time. However, if you plan to store it for longer than that, it’s best to add the dressing just before serving to keep the salad fresh and tasty.