| Crab and Wild Rice Salad 1/2 pk (4 to 6-oz) wild rice
2 pk (6-oz) frozen crabmeat; thawed; drained and flaked
1 pk (6-oz) cooked and peeled shrimp; thawed
1/2 c Cooked and drained english peas
1/2 c Chopped onion
2 tb Chopped pimiento
1/2 c Mayonnaise
1 tb Lemon juice
1 ts Curry powder
Lettuce
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. |