Crab stick salad has been part of my festive menu since childhood. Our family started making it back in the 1990s, and I’ve kept that tradition alive ever since. It's a dish I’ve prepared dozens of times, adjusting the proportions, trying it with cucumbers, cheese, or even apple, but the classic combination – crab sticks, eggs, corn, and cooked rice – remains my favorite. It’s both simple and harmonious, without any unnecessary sophistication, yet it has a very homely taste.
I usually prepare this salad for holidays, especially New Year's Eve or birthdays. But sometimes I make it just because I want something familiar and tasty. I especially appreciate that the ingredients are easy to find in any store and that the preparation takes very little time. If I need to quickly feed guests – this salad is a lifesaver. It also pairs perfectly with other appetizers on the table: it doesn’t overpower other flavors, but it also doesn’t get lost among them.
I usually serve it in a salad bowl, but if I have a bit more time, I like to arrange it in portions – in dessert glasses or using plating rings. This adds elegance, even though the salad is simple. Sometimes I decorate it with egg slices or sprinkle with herbs – it looks festive. Although some recipes skip the rice, I almost always include it – it makes the texture softer and more pleasant. The salad keeps well in the refrigerator for a day without losing its flavor, and sometimes it tastes even better after resting a bit.
Ingredients for the Crab Stick Salad Recipe
How to Make Crab Stick Salad
Boil the Eggs and Rice
I usually start by boiling the eggs – they need to be hard-boiled. At the same time, I rinse the rice and cook it in salted water until soft, but I make sure it doesn’t get sticky – to prevent that, I rinse it in cold water after cooking. I let the eggs and rice cool completely before adding them to the salad.
Prepare the Other Ingredients
Once the eggs have cooled, I peel and dice them. I also cut the crab sticks into similar-sized pieces – I like when all the components are the same size. I always drain the corn using a sieve – excess liquid ruins the texture. If the crab sticks were frozen, I place them in the fridge in advance to defrost.
Mix the Salad
In a large bowl, I combine the eggs, rice, crab sticks, and corn. I add mayonnaise, salt, and a bit of pepper – but go easy on the pepper to keep the flavor delicate. I gently stir everything with a spoon, trying not to break the pieces. If needed, I adjust the consistency by adding another spoonful of mayonnaise.
Let it Rest and Serve
I always leave the finished salad in the fridge for at least half an hour – this helps the flavors meld together. Before serving, I might garnish it with herbs or leave it as is. Sometimes I portion it into dessert glasses – it looks more festive, especially for special occasions. On regular days, I just place the bowl on the table – and everyone is happy.
Tips
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If there are leftovers, I store the salad in an airtight container until the next day. It doesn’t lose its flavor and sometimes even becomes tastier. The key is not to leave it out of the fridge for more than an hour. I also don’t recommend freezing it – the texture will be ruined.
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The salad will be more tender if you use long-grain rice and cook it until just al dente. This helps maintain the texture.
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Sometimes I replace part of the crab sticks with boiled shrimp – it turns out more refined. But the classic version is still my favorite.
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If you have a fresh cucumber, you can slice it thinly and add it to the salad. It adds a refreshing touch, especially in summer. But make sure to try the salad without it too – the base flavor is complete on its own.
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Avoid adding onions – they spoil the aroma quickly, especially the next day. If you want a bit of sharpness, it’s better to add a bit of mustard to the dressing.