Russian Crab Salad Recipe- Russian Special
The russian crab salad recipe—also known as crab stick salad—is a beloved Soviet-era holiday staple. It’s a simple, celebratory mix featuring chopped crab sticks, rice, hard-boiled eggs, cucumber, corn, and a creamy mayonnaise binder. Cheap, cheerful, and adored across generations, it’s an easy festive side that’s always in demand at Russian New Year tables.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Russian Crab Salad Recipe Ingredients:
- 1 can (6-8 oz) crab meat or imitation crab meat (surimi), drained and flaked
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or canned)
- 1 small red bell pepper, diced
- 1 small cucumber, diced
- 1 small onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Fresh dill or parsley, chopped (for garnish, optional)
Prepare the Vegetables:ychin:
Boil Potatoes: Place the diced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and let cool.
Cook Peas: Cook the frozen peas according to the package instructions, then drain and let cool.
Mix the Dressing:
In a small bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
Combine Ingredients:
In a large mixing bowl, combine the flaked crab meat, cooked potatoes, peas, corn, red bell pepper, cucumber, and onion.
Add Dressing:
Gently fold the dressing into the salad mixture until everything is well coated.
Chill:
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Garnish and Serve:
Garnish with chopped fresh dill or parsley if desired before serving.
Recipe Note :
Pre-cook rice & eggs to make assembly quick and easy—and chill them before mixing to help the salad hold structure.
For best texture, cube ingredients evenly (crab sticks, cucumber, eggs)—this makes every bite balanced and visually cohesive.
This salad tastes best when allowed to chill before serving—the flavors meld beautifully and it’s easiest to serve that way during gatherings.
