Crab salad with cucumber

Name: Crab salad with cucumber
Total time: 40 min
Yield: 2
Cuisine: Russian
Ingredients: Crab sticks - 400 g; Canned corn - 250 g; Chicken egg - 180 g; Rice - 90 g; Cucumber - 120 g; Mayonnaise - 25 g; Fresh herbs - 14 g; Dill - 2 g

Cookinero 14 Jan 2026

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Crab salad with fresh cucumber is rightfully considered one of the most popular and delicious salads. At the same time, it is very easy to prepare. Thanks to fresh cucumber and canned corn, the dish turns out very juicy and tasty. All the ingredients combine perfectly with each other, creating a unique bouquet of flavors.

How to cook Crab salad with cucumber

Step 1

Boil the rice until done. To do this, place the rice in a saucepan or stewpan, add water in a ratio of 1:2, bring to a boil, then reduce the heat to low, cover with a lid and cook until the liquid has completely evaporated for 20-25 minutes.

Step 2

Cut the crab sticks.

Step 3

Cut the fresh cucumber into cubes.

Step 4

Cut hard-boiled chicken eggs into cubes.

Step 5

Place all the salad ingredients in a deep salad bowl: rice, egg, crab sticks, cucumber, canned corn.

Step 6

Season the salad with mayonnaise.

Step 7

Add chopped greens to the salad and mix thoroughly.

Step 8

Divide the salad into portioned plates and serve. Enjoy!

Crab salad with cucumber - FAQ About Ingredients, Baking Time and Storage

Can I use imitation crab instead of crab sticks?

Yes, imitation crab is a perfect substitute as it's essentially the same product with a different name. Use equal amounts for the same delicious results.

How long can I store this crab salad in the refrigerator?

Store in an airtight container for 3-4 days. For best texture, add fresh herbs just before serving as they wilt quickly.

What's a vegetarian alternative for crab sticks in this salad?

Try marinated diced heart of palm or shredded jackfruit for similar texture. Add nori flakes or kelp powder for subtle seafood flavor.

Can I freeze this crab salad for later?

Freezing isn't recommended. Cucumbers release water when thawed, and mayonnaise-based dressings tend to separate, creating an unpleasant texture.

How can I make this salad low-carb?

Replace rice with riced cauliflower (steamed and cooled). Reduce corn quantity or substitute with diced radishes for crunch.

What's the best way to prevent soggy cucumbers in the salad?

Salt cucumber cubes and let drain in a colander for 15 minutes before adding. This draws out excess moisture while enhancing flavor.

Can I make this salad vegan?

Absolutely! Use vegan mayo, substitute eggs with mashed avocado or tofu scramble crumbles, and choose plant-based crab alternatives.

What are creative serving suggestions beyond portioned plates?

Serve in cucumber cups, lettuce wraps, or hollowed-out tomatoes. Great as a sandwich filling or stuffed in avocado halves.

How do I adjust portions for a large group?

This recipe scales beautifully. Maintain ingredient ratios but cook rice in batches for even texture. Mix dressing separately before combining.

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