Russian Rice and Crab Salad recipe

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Ingredients

1 cup water
½ cup uncooked white rice
1 (15.25 ounce) can whole kernel corn, drained
1 cup imitation crabmeat, flaked
4 hard-boiled eggs, mashed
1 onion, minced
4 cornichons, minced
1 pinch salt and ground black pepper to taste
3 tablespoons mayonnaise
1 clove garlic, finely chopped
1 bunch fresh dill, chopped

Nutrition Info

198.8 calories
carbohydrate: 27 g
cholesterol: 112.2 mg
fat: 7.5 g
fiber: 1.6 g
protein: 7.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 471.3 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and cool for a minimum of 4 hours or overnight.

  2. Combine cooked and cooled rice, corn, imitation crab, eggs, onion, and cornichons in a bowl. Season with salt and pepper. Stir together mayonnaise and garlic in a small bowl, pour over salad. Mix well. Sprinkle with chopped dill.

Recipe Yield

8 servings

Recipe Note

A classic Russian salad with rice, corn, imitation crab, hard-boiled eggs, and pickles served with garlicky mayonnaise and dill. A great way to use up leftover rice.

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