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Russian Crab Salad Recipe

Russian Crab Salad Recipe

This Russian Crab Salad is packed with juicy crab sticks, creamy rice, crispy corn, fresh onions, and hard-boiled eggs. It's super easy to make and incredibly tasty! Plus, you can prepare it ahead of time and store it in the fridge for up to two days, making it perfect for meal prep or gatherings. Russian crab salad is a delicious dish made with imitation crab meat, potatoes, eggs, and veggies like peas, corn, and carrots. Just chop everything up, mix it with mayo or sour cream, and voila—a delicious salad! It's quick to make and ideal for parties or a quick meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Russain
Servings 7
Calories 230 kcal

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.