Classic crab salad with cucumber

Enjoy your meal!

Ingredients

• Crab sticks- 600 g
• Canned corn- 2 banks
• Egg- 6 items
• Rice- 100 g
• Onion- 1 head
• Mayonnaise- 200 g
• Salt- taste
• Greenery- taste
• cucumbers- 2 pieces

Directions

1. Boil 1 liter of water in a large saucepan, season with salt. Rinse rice several times with running water. Pour rice into boiling water, cook, stirring, for about 20 minutes. It is important to ensure that the rice does not overcook. Advice! A tablespoon of lemon juice added at the end of cooking will give the rice a snow-white color. Throw the cooked rice in a sieve or colander, rinse with warm! boiled water and cool well, but not in the refrigerator.
2. Pour the eggs with cold water and put on the stove. After the water boils, boil the eggs over medium heat for 10 minutes. To make eggs easy to peel, pour cold tap water over them after boiling.
3. Remove the crab sticks from the pack, remove the individual cellophane wrapper. Crab sticks cut into small cubes. Peel the eggs and also cut into small cubes. Cucumbers also cut into cubes.
4. Cut half of the onion very finely. Onion can be omitted if desired, but it adds juiciness to the salad and goes well with all the ingredients.
5. Throw the corn from the jar on a sieve so that all the liquid is glassed.
6. In a deep salad bowl, combine crab sticks, corn, rice, eggs and onions. To taste, salt the salad, pepper and season with mayonnaise. Refrigerate the salad before serving.