Crabmeat Salad

Crabmeat Salad

Perfect proportions - great taste.

Oxana Putan
Serves 6
8 oz crabmeat sticks
4 oz can corn
8 oz cucumber
3 tablespoons mayonnaise (4 oz)
4 eggs
Half cup rice

Place the rice into a pot and cover with one and a half cups of water.  

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Add half a teaspoon of the salt.  

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Place the rice on the stove and bring to a boil. Continue cooking for another 10 minutes.

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Drain the rice into a colander and rinse well under cold water. Make sure all the water drains off.

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Place the eggs into a pot, cover with water and cook for 7 minutes after the water boils.  

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Then put the pot into the sink under cold running water. Peel the eggs after they cool off.

Chop the crabmeat sticks.

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Cut the cucumber into small cubes.

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Chop the eggs into small cubes as well.

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Place the crabmeat, cucumber and corn into a large bowl.

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Add the rice and eggs.

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Add the mayonnaise.

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Mix well to combine all ingredients.

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The salad is ready!

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