This salad recipe is good with crab meat or shrimp (or you can use both). Corn adds sweetness to the salad, and the rice works as the base. You can cook it without rice if you wish, but I prefer it with rice, and herbs (dill and parsley, or just dill) are important. I love to cook this salad on a day to day basis or for a dinner party. (Just serve the salad in puff pastry baskets). The ingredients for this salad are simple and may be found in every pantry.