Crab and Corn Rice Salad

By • July 11, 2012 • 0 Comments



Author Notes: Introduced to me by my Russian husband, this is a traditional New Year's dish. That said, its sweetness (and lightness if you lighten up on the mayo) lends itself nicely to summer. The canned corn and crab sticks can certainly be substituted with equal amounts of the real things.feucht22

Serves 6

  • 6 crab sticks
  • 1 can corn
  • 2 cups white rice, cooked
  • 1 cup mayonnaise
  • salt and pepper, to taste
  1. Combine crab, corn, and mayonnaise. Add room-temperature, cooked rice gradually until thoroughly incorporated. Add salt and pepper, to taste. Don't stir the mixture too much as rice may become mushy. We went really light on the mayo, just adding enough to make it 'stick'.

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