Monday, May 23, 2011

Crab and Rice Salad

Crab and Rice Salad

1 pound cooked lump crabmeat
1 tbsp fresh lemon juice
2 cups cooked long-grain rice(2/3 cup uncooked)
2 ribs celery, finely diced
2 medium size Kirby cucumbers (finely diced)
1 large dill pickle, finely diced
2 tbsp chopped fresh dill
2 tbsp snipped fresh chives

Dressing and Garnishes:

1 cup homemade Mayonnaise
2 tbsp fresh lemon juice
2 tbsp tomato paste
salt & freshly ground black pepper , to taste
boston lettuce leaves for garnish
2 cooking king crab legs, cut into 1to 1 1/2 inch.pieces for garnish
parsley sprigs for garnish


1. In a large bowl, sprinkle the crabmeat with the lemon juice
    and let stand for 5 minutes
2. Into the crabmeat stir the rice, celery, cucumbers, pickle, dill and chives
3. In a separate bowl, whisk together all  the dressing ingerdients
4. Carefully toss the crab mixture with the dressing, keeping
    the ingredients intact.  Season with salt and pepper. Cover and refrigerate
     for 1 hour
5. On a decorative serving platter, arrange the salad on a bed of lettuce leaves.
     Garnish with crab legs and parsley sprigs

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