Spring Crab & Rice Salad
Sunday, April 03, 2005
INGREDIENTS:
1/4 pound asparagus spears
1/4 pound snow peas or green peas
2 small carrots, sliced
3 cups cooked long-grain rice
1 medium ripe tomato or 2 plum tomatoes, finely chopped
1/4 cup minced parsley
1/2- 3/4 pounds crabmeat
Fresh chives, parsley and basil for garnish
DIRECTIONS:
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.
Yield: 4 Servings
Labels: Soups and Salads
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