Crab Salad

Ingredients

• 16 oz can of crab meat
• 2 hard boiled eggs
• 1 cup cooked rice
• 1/4 cup finely chopped onion
• 1/2 cup chopped cucumber
• 1/2 cup canned corn*
• 1/2 cup mayonnaise**
• finely diced red bell pepper for garnish
• Salt & pepper to taste***

*When corn is in season, I like to use fresh corn. 1 ear is enough.
**In order for this recipe to be gluten-free, you need to use gluten-free mayonnaise. As you can see in the picture, I like Hellmann’s with Olive Oil.
***I find that the crab meat and mayonnaise have enough salt and flavor that I don’t add any salt or pepper to the salad, but you can add some to suit your taste if necessary.

Step One: Cook Rice & Eggs

Cook rice according to the directions on the packet. Let it cool. Place the eggs in a pot, cover with cold water, and heat on the stove until the water comes to a boil. Let the water boil for about a minute, then turn the stove off, cover the pot with a lid, and let it sit for 15-20 minutes. Run cold water over the eggs.

If using a fresh ear of corn, boil for 3-5 minutes, let it cool, and slice off the kernels.

Step Two: Assemble Salad

Place cooled rice and corn in a big bowl. Chop eggs, onion, and cucumber and add them to the bowl. Check crab meat for shells and add to the bowl. Add mayonnaise and mix well. Refrigerate for at least 2 hours before serving. Garnish with chopped red bell pepper.