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CRAB-WILD RICE SALAD 1/2 c. uncooked wild rice 1 1/2 c. water 12 oz. fresh crabmeat, drained and flaked 2 hard-cooked eggs, chopped 1 c. chopped celery 1/4 c. plus 2 Tbsp. chopped onion 1/4 c. plus 2 Tbsp. chopped red pepper 1/4 c. sweet pickle relish 1/2 c. plain lowfat yogurt 1/4 c. reduced calorie mayonnaise 1 tsp. lemon juice 1/2 lb. snow peas Wash wild rice in 3 changes of hot water; drain. Combine rice and water in medium saucepan; bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until rice is tender. Cool. Combine rice, crabmeat, eggs, celery, onion, red pepper and pickle relish; stir well. Combine yogurt, mayonnaise and lemon juice in a small bowl; stir well. Pour over crab mixture; toss gently to coat. Cover and chill. Cook snow peas in boiling water for 2 to 3 minutes. Arrange snow peas on dish and place crab-rice mixture in center. Contains 210 calories per cup. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |