Ingredients:

  • 2 cups (400g) long-grain white rice, cooked and chilled
  • 1 lb (450g) imitation crab sticks, finely diced
  • 3 large (150g) hard-boiled eggs, chopped
  • 1 cup (160g) canned sweet corn, drained
  • 1 cup (150g) frozen peas, thawed
  • 3/4 cup (170g) full-fat mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1 tbsp (15g) fresh dill or parsley, minced

Instructions:

  1. Cook the long-grain white rice according to package instructions. Once cooked, spread the rice on a baking sheet and place in the refrigerator to cool rapidly for 20 minutes until cold to the touch.
  2. Dice the imitation crab sticks into small, uniform cubes and chop the hard-boiled eggs into similar sizes.
  3. In a large mixing bowl, combine the chilled rice, diced crab, chopped eggs, drained sweet corn, and thawed peas.
  4. In a separate small bowl, whisk together the full-fat mayonnaise, fresh lemon juice, salt, and black pepper.
  5. Pour the dressing over the rice and vegetable mixture. Use a rubber spatula to gently fold the ingredients together until coated in a velvety sheen, being careful not to over-mix or break the rice grains.