📝 About This Recipe
A beloved staple of Russian holiday feasts, this 'Kraboviy' salad is a delightful harmony of sweet, savory, and crisp textures. Emerging in the late Soviet era, it combines tender imitation crab with golden sweet corn and refreshing cucumbers, all bound by a creamy dressing. It is a nostalgic, bright, and incredibly satisfying dish that brings a touch of festive elegance to any table.
🥗 Ingredients
The Base
- 14 ounces Imitation crab sticks (Surimi) (high quality, chilled and finely diced)
- 15 ounces Canned sweet corn (drained thoroughly)
- 4 pieces Large eggs (hard-boiled and cooled)
- 1 medium English cucumber (peeled if skin is tough, finely diced)
- 1/2 cup Long-grain white rice (measured dry)
- 1/4 cup Red onion (very finely minced)
The Dressing
- 1/2 cup Mayonnaise (full-fat European style preferred)
- 2 tablespoons Sour cream (for a lighter tang)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Lemon juice (optional, for brightness)
Fresh Herbs & Garnish
- 3 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Fresh chives (minced)
- 2-3 pieces Sprigs of dill (for decoration)
👨🍳 Instructions
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1
Rinse the rice under cold water until the water runs clear. Boil the rice in 1 cup of salted water for about 10-12 minutes until tender but slightly firm (al dente). Drain, rinse with cold water, and let it cool completely.
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2
Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 9 minutes. Transfer to an ice bath, peel, and dice into small cubes.
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3
Pat the imitation crab sticks dry with a paper towel. Slice them lengthwise and then crosswise to create uniform small cubes, roughly the size of a corn kernel.
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4
Dice the English cucumber into small, even pieces. If the cucumber is very watery, place the cubes in a sieve for 5 minutes to drain excess moisture.
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5
Finely mince the red onion. If you find raw onion too sharp, soak the minced pieces in cold water for 5 minutes, then drain and pat dry.
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6
Open the canned corn and drain it thoroughly in a colander. Shake well to ensure no liquid remains, as this can make the salad soggy.
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7
In a large mixing bowl, combine the cooled rice, diced crab sticks, diced eggs, cucumber, corn, and minced onion.
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8
In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and black pepper until smooth.
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9
Fold the finely chopped fresh dill and chives into the mayonnaise mixture.
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10
Pour the dressing over the salad ingredients. Using a large spoon or spatula, gently fold everything together until every ingredient is evenly coated.
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11
Taste the salad and adjust the seasoning with additional salt or pepper if necessary.
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12
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the rice to absorb the dressing slightly.
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13
To serve, you can use a food ring mold for a professional 'restaurant-style' presentation, or simply pile it into a glass bowl.
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14
Garnish with fresh sprigs of dill and a light dusting of black pepper before bringing to the table.
💡 Chef's Tips
For the best texture, ensure all ingredients are diced to a similar size (about the size of a pea). Always use chilled imitation crab; if it's frozen, thaw it completely and squeeze out any excess water. Adding rice is optional but traditional for a heartier salad; ensure it is completely cold before mixing to avoid melting the mayo. If making ahead, add the cucumbers and dressing just 1 hour before serving to keep the salad crisp and prevent it from becoming watery. High-quality, thick mayonnaise is the secret to an authentic Russian flavor profile—look for brands like Hellmann's or a Russian 'Provansal'.
🍽️ Serving Suggestions
Serve as part of a traditional 'Zakuski' (appetizer) spread alongside pickled vegetables and rye bread. Pairs excellently with a chilled glass of dry white wine like Pinot Grigio or a crisp Sauvignon Blanc. For a festive look, serve individual portions in martini glasses or hollowed-out tomato shells. Accompany with a side of toasted Borodinsky (Russian rye) bread rubbed with a clove of garlic. Works beautifully as a side dish for roasted poultry or pan-seared white fish.