Side Pannel
Wild Rice and Crab Salad
Ingredients List
- 2 md Red bell pepper
- 1/4 lb Snow peas
- 2 tb Unsalted butter
- 1 ts Olive oil
- 2 ts Fresh thyme
- 14 oz Crab meat
- 4 c Wild rice, cooked
- 1 tb Lemon juice
- 4 tb Parsley, minced
Directions
Heat the oven to broil. Place the peppers on the oven rack and broil,
turning occasionally, for 5 to 10 minutes, until they are blackened. Remove
from the broiler, place in a peper bagf and put in the freezer for 10
minutes. When cool, peel off the skins and cut into slivers.
Meanwhile, cook the peas in a saucepan of boiling water until they turn
bright green, 2 to 3 minutes. Rinse under cold water and reserve.
Heat the butter and oil in a large skillet over medium high until hot. Stir
in the thyume and add the crab. Cover the skillet and cook, shaking, 2 to 3
minutes. Stir tin the rice and toss. Stir in the peas, red peppers and
lemon juice. Divide the salad among 4 plates and garnish with parsley.
turning occasionally, for 5 to 10 minutes, until they are blackened. Remove
from the broiler, place in a peper bagf and put in the freezer for 10
minutes. When cool, peel off the skins and cut into slivers.
Meanwhile, cook the peas in a saucepan of boiling water until they turn
bright green, 2 to 3 minutes. Rinse under cold water and reserve.
Heat the butter and oil in a large skillet over medium high until hot. Stir
in the thyume and add the crab. Cover the skillet and cook, shaking, 2 to 3
minutes. Stir tin the rice and toss. Stir in the peas, red peppers and
lemon juice. Divide the salad among 4 plates and garnish with parsley.
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