Rice salad with curry and crab

Ingredients for 4 servings:

• 2 cups rice
• 4 cups vegetable broth
• 3 bell peppers, green, red and yellow
• 2 can/n crabs (approx. 100 g drained weight each)
• 200 g mayonnaise
• 1 tsp mustard, medium hot
• 1 tbsp curry
• 1 shot of vinegar (white wine vinegar)
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Popular party salad, easy and quick

Cook the rice in a pot with the vegetable stock for about 20 minutes; it’s fine if it still has a bit of a bite. Let the rice cool. In a bowl, mix the rice with the well-drained prawns. Deseed and remove the white parts from the peppers, wash them, and dry them thoroughly. Cut them into small cubes or strips and add them to the rice. Mix the mayonnaise with the curry, mustard, white wine vinegar, sugar, and pepper and stir them into the salad. Season to taste and adjust the seasoning if desired. Add salt only after the salad has rested, otherwise the peppers will absorb too much liquid! Let it rest in the refrigerator for at least 2 hours. Then season again and adjust the seasoning if desired. Tip: I prepare the salad in the morning if it’s being served in the evening. It’s not suitable for preparation the day before.