| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish and se, Salads, Rice and gr | 4 | Servings | |
INGREDIENTS
| 2 | md | Red bell pepper |
| 1/4 | lb | Snow peas |
| 2 | tb | Unsalted butter |
| 1 | ts | Olive oil |
| 2 | ts | Fresh thyme |
| 14 | oz | Crab meat |
| 4 | c | Wild rice, cooked |
| 1 | tb | Lemon juice |
| 4 | tb | Parsley, minced |
INSTRUCTIONS
Heat the oven to broil. Place the peppers on the oven rack and broil, turning occasionally, for 5 to 10 minutes, until they are blackened. Remove from the broiler, place in a peper bagf and put in the freezer for 10 minutes. When cool, peel off the skins and cut into slivers. Meanwhile, cook the peas in a saucepan of boiling water until they turn bright green, 2 to 3 minutes. Rinse under cold water and reserve. Heat the butter and oil in a large skillet over medium high until hot. Stir in the thyume and add the crab. Cover the skillet and cook, shaking, 2 to 3 minutes. Stir tin the rice and toss. Stir in the peas, red peppers and lemon juice. Divide the salad among 4 plates and garnish with parsley. Recipe by: SHERYL AND MEL LONDON: A SEAFOOD CELEBRATION Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b 97.
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