Wild rice and crab salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.