| 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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