Crab-Wild Rice Salad

Pat T posted 01-08-99 .

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.

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