Crab corn salad

What a holiday without corn crab salad? And a fresh touch will be given by a cucumber.

Cooking time 30 minutes


Crab sticks 200 g

Rice 50 g

Canned corn 1 ban.

Fresh cucumber 1 pc

Eggs 3 pcs

Mayonnaise 3 tbsp l.

Salt to taste


Boil rice until tender, rinse and cool.

Boil eggs, cool and peel.

In a bowl, combine rice, diced crab sticks and fresh cucumber.

Add corn and chopped eggs.

Season with mayonnaise, salt to taste and stir.

Crab corn salad is ready. Put in a salad bowl and serve.

Bon appetit!