| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Salad |
6 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(4 to 6-oz) wild rice |
| 2 |
pk |
(6-oz) frozen crabmeat; thawed; drained and flaked |
| 1 |
pk |
(6-oz) cooked and peeled shrimp; thawed |
| 1/2 |
c |
Cooked and drained english peas |
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Chopped pimiento |
| 1/2 |
c |
Mayonnaise |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
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.
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