Crab and Cucumber Salad

Ingredients for Salad with Crab and Cucumber

  1. Frozen crab meat 250-300 grams
  2. Fresh medium-sized cucumbers 2 pieces
  3. Long-grain rice 1/2 cup
  4. Chicken eggs 3 pieces
  5. Small onions 1 piece
  6. Mayonnaise to taste
  7. Fresh dill to taste
  8. Salt to taste
  • Main ingredients: Crab, Cucumber
  • Serving 4 servings


Cutting board, kitchen knife, small bowl, sieve, small cauldron with a thick bottom, a lid for a cauldron, a stove, a salad bowl or a special serving dish, a tablespoon, a small pan, kitchen gloves, a colander, a deep bowl, saucer, plate - 2 things

Cooking salad with crab and cucumber:

Step 1: prepare the crab meat.

Crab meat is usually sold already frozen, so be sure to get it in advance from the freezer and bring it to room temperature. To do this, just free it from the bag and put it in a small bowl. Attention: In no case do not accelerate this process with a microwave or a jet of hot water, as this can ruin the taste of the dish.
After we lay out the component on a cutting board and chop into small pieces. Pour finely chopped seafood back into the bowl and leave it alone for now.

Step 2: prepare the chicken eggs.

We lay the eggs in a small pan and completely fill with ordinary cold water. Now put the container on medium heat and bring the contents to a boil. Immediately after that we detect 10 minutes and boil the eggs. We have to get hard boiled. After the allotted time has passed, turn off the burner, and rearrange the pan with the help of kitchen tacks in the sink. Turn on the tap with cold water and let the eggs cool completely. So it will be much easier for us to clear them from the shell.

After we lay out the components on a cutting board and finely chop into cubes. The crushed eggs are transferred to a clean plate.

Step 3: prepare the pic.

Pour rice into a sieve and rinse thoroughly under running water. We do this until the liquid becomes clear. Otherwise, the croup may not boil. Next, pour the component into a small cauldron and fill it with ordinary cold water. Attention: the liquid should cover the rice somewhere on two fingers. We put the container on medium heat and slightly cover it with a lid. Immediately after boiling, we fasten the burner to the maximum, pour a little salt into the cauldron, mix everything well with a tablespoon and boil the cereal until ready. It takes me about 10-15 minutes depending on the variety of rice.

Then we turn off the burner, and we discard the contents of the container onto a sieve. To do this, it is better to use kitchen oven mitts, so as not to get burned, because the cauldron is quite hot. Rinse the rice again under running cold water, and then set aside. Let excess fluid drain from it.

Step 4: prepare the cucumbers.

We wash the cucumbers well under running water and put them on a cutting board. Using a knife, cut off the edges, and then finely chop the vegetables into cubes. The crushed components are moved to a free plate.

Step 5: prepare onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and grind it into cubes. Pour finely chopped onion into a colander and pour over boiling water. This must be done so that all bitterness comes out of it and the dish turns out to be very tasty. In the end, leave the container with the onion aside, so that excess liquid from the glass.

Step 6: prepare the dill.

We wash the dill under running water, shake off excess liquid and put it on a cutting board. Finely chop the greens with a knife and then pour it into a free saucer. In fact, this component can not be added to the salad, but there at your discretion.

Step 7: prepare a salad with crab and cucumber.

In a deep bowl, lay out ingredients such as boiled rice, chopped crab meat, boiled eggs, finely chopped cucumbers, onions and dill, if desired. To taste, pour salt here and pour mayonnaise and, using a tablespoon, mix everything thoroughly until smooth. Now we move the dish to a salad bowl or a special plate and can serve it to the dining table.

Step 8: serve the salad with crab and cucumber.

Salad with crab and cucumber can be served immediately at the dining table. The dish comes out very tasty, fragrant and hearty, so you can easily eat it for lunch or dinner. Also, the salad turns out to be beautiful and colorful, which allows you to put it on the festive table so that all friends and guests can enjoy not only its taste, but also its appearance.
Bon appetit to all!

Recipe Tips:

- You can also add a little freshly ground black pepper to the salad. This will make him moderately sharp;

- such a salad is best stored in the refrigerator for no longer than two days, then it will begin to secrete juice from cucumbers and lose its shape and taste;

- If desired, canned corn can be added to the dish. For the number of ingredients indicated in the recipe, you will need 200-250 grams component;

- before serving, the salad can be decorated with fresh lettuce, as well as sprigs of parsley or dill.