Classic Creamy Crab Salad

This traditional creamy crab salad blends tender crab meat with hard-boiled eggs, cooked rice, sweet corn, crisp cucumber, and diced carrots. Bound together with smooth mayonnaise, it makes a refreshing, satisfying side or main dish that is best served thoroughly chilled.

Ingredients

• 300g crab meat
• 3 large eggs
• 50g rice
• 1 can sweet corn
• 1 cucumber
• 1 carrot
• 1 onion
• 100g mayonnaise

Directions

1. Boil Ingredients: In separate small pots of water, cook the rice, boil the eggs until hard-boiled, and cook the carrot until tender. Allow them to cool completely.
2. Chop Produce and Crab: Chop the crab meat, hard-boiled eggs, cooked carrot, cucumber, and onion into small, uniform pieces.
3. Combine Base: In a large mixing bowl, combine the chopped crab, eggs, carrot, cucumber, onion, sweet corn, and cooked rice.
4. Dress Salad: Add the mayonnaise and gently mix all ingredients together until evenly coated.
5. Chill and Serve: Place in the refrigerator to chill thoroughly before serving cold.