Springtime Rice Salad With Crab

Recipe Ingredients

1/4 lb	113g / 4oz	Asparagus spears
1/4 lb	113g / 4oz	Snow peas or green peas
2 lbs	908g / 32oz	Carrots - sliced (small)
3 cups	480g / 16oz	Cooked long-grain rice
1 cup	62g / 2.2oz	Ripe tomato or 2 plum tomatoes - finely chopped (medium)
1/4 cup	23g / 0.8oz	Minced fresh parsley
1/2 lb	227g / 8oz	Crabmeat - (to 3/4 lb)
		Fresh herb sprigs - for garnish
		(thyme, chives, parsley, basil)

Recipe Instructions

Seafood Alternatives: tiny cooked shrimp, surimi crab, cooked salmon

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-inch 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.

This recipe yields 4 to 6 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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