Wild Rice And Crab Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Red bell pepper,
1/4 lbs: Snow peas,
2 tbsp: Unsalted butter,
1 tsp: Olive oil,
2 tsp: Fresh thyme,
14 ounce: Crab meat,
4 cup: Wild rice, cooked
1 tbsp: Lemon juice,
4 tbsp: 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@avana.net on 1 Fe, b 97.
Source from luhu.jp
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@avana.net on 1 Fe, b 97.
Source from luhu.jp