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LOCATION: Recipes >> Salad Recipes >> Seafood 03

Print this Recipe    Seafood 03

Summer Seafood Salad

2 cups cooked rice, cooled to room temperature
1/2 pound cooked crab meat
1 8-ounce can sliced water chestnuts, drained
1/2 cup sliced celery
1/4 cup sliced green onions
1/4 cup plain nonfat yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
Lettuce leaves
Tomato wedges for garnish

Combine rice, crab meat, water chestnuts, celery and onions in
large mixing bowl. Combine yogurt, sour cream, lemon juice, pepper
sauce, and salt in small bowl; blend well. Pour over rice mixture;
toss lightly. Serve on lettuce leaves and garnish with tomato
wedges. Makes 4 servings.

Note: Substitute surimi seafood, crab-flavored, flake or chunk-style
for the crab meat if desired.

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