Best 4 Russian Rice And Crab Salad Recipes
Russian rice and crab salad is a celebratory and refreshing dish, perfect for bringing people together at a special occasion. This salad is a staple in many Russian households and is often served during holidays and celebrations. The combination of crab, rice, and vegetables creates a delicious and visually appealing salad that is sure to impress your guests. With its vibrant colors and unique flavor, Russian rice and crab salad is a dish that everyone will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
RUSSIAN RICE AND CRAB SALAD
A classic Russian salad with rice, corn, imitation crab, hard-boiled eggs, and pickles served with garlicky mayonnaise and dill. A great way to use up leftover rice.
Provided by Natasha Titanov
Categories Crab Salad
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and cool for a minimum of 4 hours or overnight.
- Combine cooked and cooled rice, corn, imitation crab, eggs, onion, and cornichons in a bowl. Season with salt and pepper. Stir together mayonnaise and garlic in a small bowl; pour over salad. Mix well. Sprinkle with chopped dill.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 27 g, Cholesterol 112.2 mg, Fat 7.5 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 471.3 mg, Sugar 3.9 g
RUSSIAN RICE AND CRAB SALAD
A classic Russian salad with rice, corn, imitation crab, hard-boiled eggs, and pickles served with garlicky mayonnaise and dill. A great way to use up leftover rice.
Provided by Natasha Titanov
Categories Crab Salad
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and cool for a minimum of 4 hours or overnight.
- Combine cooked and cooled rice, corn, imitation crab, eggs, onion, and cornichons in a bowl. Season with salt and pepper. Stir together mayonnaise and garlic in a small bowl; pour over salad. Mix well. Sprinkle with chopped dill.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 27 g, Cholesterol 112.2 mg, Fat 7.5 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 471.3 mg, Sugar 3.9 g
RICE AND CRAB SALAD FAST AND EASY!
Steps:
- This salad recipe is good with crab meat and shrimps (or you can use both), corn adds sweetness to the salad, rice works as the base of this salad. You can cook it without rice if you wish, but I prefer it with rice, and herbs (dill and parsley, or just dill) are important. This recipe appeared in my cookbook, when we lived in Russian Far East near China. I love to cook this salad on a day to day basis or for a dinner party. (Just serve the salad in puff pastry baskets). The ingredients for this salad are simple and may be found in every pantry. Wash and boil carrot, in separate pot wash and boil rice, in separate pot boil eggs (until hard boiled). Rice has to be boiled but not too soft and over cooked. Carrot has to be cooked, but not overcooked. When the rice is cooked, drain it and rinse with cold water. Eggs: when cooked (in 6-8 min) put in cold water to cool off. Carrot drain and let it cool down. Peel and finely chop the onion (1/2 of it) Drain and rinse the corn (3/4 of a cup) Peel and finely chop the carrot. When rice cooled off mixed it with carrot and onion and corn. Shell and chop the eggs, wash and chop the dill. Crab meat: now here you can use: the real crab meat, the simulated crab flakes or even shrimp. (I was using simulated crab meat) cut the crab meat in mid-sized pieces and add to your salad. Add salt, pepper to your salad and mix all the ingredients well. Add mayonnaise before serving. Enjoy!
WILD RICE CRAB SALAD
We have an abundance of wild rice in the northern part of Minnesota, and I use it in many of my recipes. This recipe is from my daughter-in-law. -LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook rice according to package directions; drain and rinse in cold water. , In a large bowl, combine the rice, crab, broccoli, cauliflower and onion. Combine the salad dressing, sugar, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 337 calories, Fat 22g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
Tips:
- Use the best quality ingredients you can find, especially the crab meat. Fresh crab is best, but canned crab can also be used if it is of good quality.
- Cook the rice according to the package directions. It is important to use the correct amount of water and not overcook the rice.
- Let the rice cool completely before adding it to the salad. This will help to prevent the salad from becoming mushy.
- Be careful not to overmix the salad. Overmixing can cause the salad to become too creamy and lose its texture.
- Season the salad to taste. Add salt, pepper, and lemon juice until the salad is flavorful.
- Serve the salad immediately or chill it for later. The salad can be served as a main course or as a side dish.
Conclusion:
Russian rice and crab salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice and crab meat, and it can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying salad that the whole family will enjoy.
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