Wild rice and crab salad

Yield: 4 Servings

Measure Ingredient
2 mediums Red bell pepper
¼ pounds Snow peas
2 tablespoons Unsalted butter
1 teaspoon Olive oil
2 teaspoons Fresh thyme
14 ounces Crab meat
4 cups Wild rice, cooked
1 tablespoon Lemon juice
4 tablespoons Parsley, minced

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@... on 1 Fe, b 97.

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