Crab & Rice Salad


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Garnished with herb sprigs to add the perfect touch.

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  • 1/4 lb. asparagus spears
  • 1/4 lb. snow peas or green peas
  • 2 small carrots, sliced
  • 3 C. cooked long-grain rice
  • 1 medium ripe tomato or 2 plum tomatoes, finely chopped
  • 1/4 C. minced parsley
  • 1/2- 3/4 lb. crabmeat
  • Fresh chives, parsley and basil for garnish

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In a small bowl, combine the dressing ingredients, whisk to

mix and taste for seasoning; set aside. Bring a small pan of

water to a boil. Trim the asparagus spears and cut them into

2-in. lengths. Trim the snow peas. When the water boils, add

the asparagus, return the water to a boil and cook for about

1 minute. Scoop out the asparagus with a slotted spoon and

submerge in a bowl of ice water. Repeat with the peas and

carrots, cooking each until just tender but still crunchy,

about 30 seconds for peas, 1 1/2 minutes for carrots. Drain

the cooled vegetables well and put them in a large bowl with

the rice, tomato, parsley and crab. Pour the dressing over

and stir gently to mix. Transfer to individual plates and

garnish with herb sprigs.


Yield: 4 Servings

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