Crab and wild rice salad

Yield: 6 Servings

Measure Ingredient
½ pack (4 to 6-oz) wild rice
2 packs (6-oz) frozen crabmeat; thawed; drained and flaked
1 pack (6-oz) cooked and peeled shrimp; thawed
½ cup Cooked and drained english peas
½ cup Chopped onion
2 tablespoons Chopped pimiento
½ cup Mayonnaise
1 tablespoon Lemon juice
1 teaspoon Curry powder
\N \N Lettuce
\N \N Cherry tomatoes or tomato wedges

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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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