Yield: 4 Servings
|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.