Russian Rice and Crab Salad
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Ingredients4 h 35 m servings 199 cals
Original recipe yields 8 servings
- 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.
Per Serving: 199 calories; 7.5 g fat; 27 g carbohydrates; 7.4 g protein; 112 mg cholesterol; 471 mg sodium. Full nutrition