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.

Step: 1

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.

Step: 2

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.

Per Serving: 199 calories; protein 7.4g; carbohydrates 27g; fat 7.5g; cholesterol 112.2mg; sodium 471.3mg.

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