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.