Prep 25 mins
Cook 18 mins
Quick, easy and unique, this imitation crab, egg, rice salad is sure to be a hit!
- 1 (8 ounce) package imitation crabmeat, chopped
- 1 1⁄2 cups cooked rice, cooled
- 4 hard-boiled eggs, cooled, peeled and chopped
- 1 cup mayonnaise
- Combine imitation crabmeat, rice, and eggs in a large bowl.
- Stir in mayonnaise. If salad seems dry add more mayo.
- Cover and refrigerate 4 hours or overnight.
This is the best crab rice salad and I make it a lot but I made a few small changes that seem to make it better. For starters, I reduced the mayonnaise to 2/3 cup, used imitation crab chunks (that I blotted between several sheets of paper towels to remove excess moisture and cut in half), and added 1/4 cup of green onion tops that I sliced and diced finely. On the other hand, if you do not have green onion tops on hand, you can just use 1/3 cup of sweet white onions. I have made this salad using the white and green onions and prefer the latter because it adds color to the salad and gives it a bigger flavor boost but I do like both. Another time saver is to cook the eggs and rice ahead of time so that you can cool them in the refrigerator until ready to make your salad. It cuts down on the amount of time it takes to chill your salad.
I tried this recipe last night. It was a hit with the kids. we don't eat much crab meat but I will be making this again. I used a little less mayo and added one extra egg. I also diced some tomatoes and onions and fried them before I boiled my rice.
I really liked this. I liked the addition of the white rice. I cut my fake crabmeat into small pieces, almost into what would be considered a dice. If you like egg salad, you'll like this recipe.