Crab Stick and Corn Salad Without Rice
Bright, juicy, everyone’s favorite salad for celebrations and beyond! Crab salad has long been a holiday staple. Every family makes it a bit differently. This recipe is considered classic: with fresh cucumber and without rice. The salad turns out light, fresh, and very tasty!
Updated : 06 January, 2026
Easy
About 30 min.
Ingredients
250 grams
Crab sticks
4
Eggs
1
Cucumber
200 grams
Corn
4 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Drain the liquid from the corn; you can place it in a colander to dry well. Boil the eggs. Cook for 10 minutes after boiling over low heat, then leave them briefly in the hot water - this helps the eggs cook through while staying tender. Then pour cold water over the eggs. Wash the cucumber well and pat dry. If the crab sticks are frozen, thaw them.
Step 2
Making the salad means chopping all the ingredients. Cut the cucumber into small cubes. If the skin is tough, peel it.
Step 3
Remove the film from the crab sticks and dice them as well. You can use imitation crab meat instead; dice it too.
Step 4
Peel the completely cooled eggs and chop them finely. It’s important they’re not warm - mixing warm and cold ingredients can make the salad spoil faster.
Step 5
In a large bowl, combine the corn, chopped eggs, crab sticks, and cucumber. Mix well. If you like, add chopped herbs at this stage. I use herbs only for decoration. I don’t salt this salad - the crab sticks are salty enough for me. Add salt to taste if you want.
Step 6
The salad is almost ready - now dress it. Traditionally it’s done with mayonnaise. Add mayonnaise right before serving. A dressed salad has a very short shelf life. You can serve it in a salad bowl, or make individual portions using a serving ring. Decorate to taste. Enjoy!
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