Crab And Wild Rice Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Salad | 6 | Servings |
INGREDIENTS
| 1/2 | 4 to 6-oz wild rice | |
| 2 | 6-oz frozen crabmeat | |
| thawed drained and | ||
| flaked | ||
| 1 | 6-oz cooked and peeled | |
| shrimp thawed | ||
| 1/2 | c | Cooked and drained english |
| peas | ||
| 1/2 | c | Chopped onion |
| 2 | T | Chopped pimiento |
| 1/2 | c | Mayonnaise |
| 1 | T | Lemon juice |
| 1 | t | Curry powder |
| Lettuce | ||
| Cherry tomatoes or tomato | ||
| wedges |
INSTRUCTIONS
Cook rice according to directions. Combine rice, crabmeat, shrimp, peas, onions and pimiento. Stir lightly. Combine mayonnaise, lemon juice and curry powder. Stir into crab mixture. Cover and chill. Serve on lettuce leaves. Garnish with tomatoes. Yield: 6 to 8 servings. ANN R. LEWIS (MRS. GENE, JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 121
Total Fat: 14.1g
Cholesterol: 12.7mg
Sodium: 289.6mg
Potassium: 377.6mg
Carbohydrates: 17.9g
Fiber: 3.9g
Sugar: 2.3g
Protein: 5.5g