Crab salad with pineapple

Crab salad always comes to the rescue. For example, a salad of crab sticks with canned pineapples. Delicious and festive.

Ingredients

• Crab sticks - 200 g
• Canned pineapples - 150 g
• Canned corn - 100 g
• Rice - 30 g
• Chicken eggs - 3 pcs.
• Onion (small) - 1 pc.
• Mayonnaise - 100 g

Directions

1. Rinse the rice well, put it in a saucepan, pour cold water (in a ratio of 1: 2, respectively), salt, add a little vegetable oil, put on fire, bring to a boil. Simmer over low heat, covered, until cooked through, about 20 minutes. You can cook rice in plenty of water, then drain in a colander, rinse if desired. Cool cooked rice.
2. Put the eggs in a saucepan, cover with cold water, put on fire, bring to a boil. Cook over medium heat for 10 minutes. Drain the boiling water, pour cold water over the eggs. Cool down.
3. Peel the onion, wash and finely chop.
4. Crab sticks cut into cubes.
5. Open a can of canned pineapple. Drain the juice. Cut pineapple into pieces.
6. Peel the eggs, cut into cubes. Open a jar of canned corn. Drain liquid.
7. Put all the ingredients of the crab salad with pineapple in a bowl.
8. Add mayonnaise to taste. Mix the salad well. Crab salad with canned pineapple is ready.
9. Garnish crab salad with pineapple to taste. Bon appetit!