Perfect proportions - great taste.
8 oz crabmeat sticks
4 oz can corn
8 oz cucumber
3 tablespoons mayonnaise (4 oz)
Half cup rice
Place the rice into a pot and cover with one and a half cups of water.
Add half a teaspoon of the salt.
Place the rice on the stove and bring to a boil. Continue cooking for another 10 minutes.
Drain the rice into a colander and rinse well under cold water. Make sure all the water drains off.
Place the eggs into a pot, cover with water and cook for 7 minutes after the water boils.
Then put the pot into the sink under cold running water. Peel the eggs after they cool off.
Chop the crabmeat sticks.
Cut the cucumber into small cubes.
Chop the eggs into small cubes as well.
Place the crabmeat, cucumber and corn into a large bowl.
Add the rice and eggs.
Add the mayonnaise.
Mix well to combine all ingredients.
The salad is ready!