- 1 cup of rice
- 3/4 cup of canned corn
- 1 cup of chopped crab meat (or crab meat flakes)
- 1 carrot
- 2 eggs
- 1/2 white onion
- 1/2 cup of dill
- 1 pinch of salt
- 1 pinch of black pepper
- 4 tablespoons of mayo
This salad recipe is good with crab meat and shrimps (or you can use both), corn adds sweetness to the salad, rice works as the base of this salad. You can cook it without rice if you wish, but I prefer it with rice, and herbs (dill and parsley, or just dill) are important.
Wash and boil rice, in separate pot boil eggs (until hard boiled). Rice has to be boiled but not too soft and over cooked. When the rice is cooked, drain it and rinse with cold water.
Eggs: when cooked (in 6-8 min) put in cold water to cool off. Carrot drain and let it cool down.
Peel and finely chop the onion (1/2 of it) Drain and rinse the corn (3/4 of a cup)
When rice cooled off mixed it with onion and corn. Shell and chop the eggs, wash and chop the dill.
Crab meat: now here you can use: the real crab meat, the simulated crab flakes or even shrimp. (I was using simulated crab meat) cut the crab meat in mid-sized pieces and add to your salad. Add salt, pepper to your salad and mix all the ingredients well. Add mayonnaise before serving.