Crab And Rice Salad

Course : Fish
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 cup uncooked brown rice
5 ounces fresh steamed crab meat -- flaked
1 large tomato -- diced
1/4 cup chopped green pepper
3 tablespoons chopped fresh parsley
2 tablespoons red onion
1/2 cup plain nonfat yogurt
1 1/2 tablespoons lemon juice
1/4 teaspoon salt -- optional
1/2 teaspoon Fresh ground pepper
1 head butter lettuce
1 large tomato -- cut in wedges

Preparation / Directions:

In a medium saucepot, boil 2and1/2 cups of water. Slowly add 1 cup uncooked brown rice. Cover and lower the heat to low. Cook the rice for 45 to 50 minutes until tender. Do not continually stir the rice (this will cause it to become gummy). Just check occasionally. In a large salad bowl, combine all the ingredients except the lettuce and tomato wedges. Just before serving, line plates with the lettuce and spoon salad on top of the lettuce. Garnish with tomato wedges. 4 servings/Serving size: 1/4 recipe Brown rice gives this salad a great nutty taste.


Nutritional Information:

Calories -- 190 Calories from Fat -- 18 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 37mg Sodium -- 273mg Without Added Salt -- 139mg Carbohydrate -- 31g Dietary Fiber -- 4g Sugars -- 6g Protein -- 13g

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes