Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Crab-wild Rice Salad
Famous Authors (View All Authors)
Fishandseafood - Crab-wild Rice Salad Post by :Mustafa_Ungur Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2515

Click below to download : Fishandseafood - Crab-wild Rice Salad (Format : PDF)

Fishandseafood - Crab-wild Rice Salad

1/2 cup uncooked wild rice
1-1/2 cups water
12 oz. fresh or canned crabmeat, drained and flaked
2 hard-cooked eggs, chopped
1 cup chopped celery
1/4 cup plus 2 Tbsp. Chopped onion
1/4 cup plus 2 Tbsp. Chopped red pepper
1/4 cup sweet pickle relish
1/2 cup plain yogurt
1/4 cup 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.
If you like this book please share to your friends :

Fishandseafood - Crab Balls Fishandseafood - Crab Balls

Fishandseafood - Crab Balls
L pound crabmeat 1/2 cup bread crumbs - Italian seasoned 2 small eggs 1/4 cup mayonnaise 1 teas. Worchesterhire sauce 1 teas. dry mustard more bread crumbs for rolling Mix and form into balls a little bigger than walnuts; Roll balls in bread crumbs; Deep fry until brown. If freezing - make into balls and don't cook. Freeze on cookie sheets, then bag them.

Fishandseafood - Crab -  Corn And Crab Bisque Fishandseafood - Crab - Corn And Crab Bisque

Fishandseafood - Crab -  Corn And Crab Bisque
6 ears corn (fresh is the best) 1 qt. chicken broth 1 qt. half and half 1 stick butter 1/2 cup flour 1/2 bunch green onions 2 tbs. Tabasco (to taste of course) 2 tsp. salt 2 tbs. white pepper 1 lb. crabmeat (claw meat can be used) You must have every thing chopped and ready to go before you start (easier). Cut corn off the cob and scrap the husk to remove the sweetness. Chop green onions as fine as you like. Make sure the chicken broth is hot. First melt butter over medium-high heat. When melted add flour slowly.