Recipe by Primo Foods
Quick, easy and unique, this imitation crab, egg, rice salad is sure to be a hit!
Top Review by Carolyn T.
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.
- 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