Rice And Crab Salad Fast And Easy Recipes

RUSSIAN RICE AND CRAB SALAD

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and cool for a minimum of 4 hours or overnight.
• Combine cooked and cooled rice, corn, imitation crab, eggs, onion, and cornichons in a bowl. Season with salt and pepper. Stir together mayonnaise and garlic in a small bowl; pour over salad. Mix well. Sprinkle with chopped dill.

WILD RICE CRAB SALAD

Steps:

• Cook rice according to package directions; drain and rinse in cold water. , In a large bowl, combine the rice, crab, broccoli, cauliflower and onion. Combine the salad dressing, sugar, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for 4 hours before serving.

SAUSAGE AND IMITATION CRAB FRIED RICE

Steps:

• Heat olive oil in a large skillet over medium heat. Add sausage and fry for 5 minutes. Add imitation crab and cook for another 5 minutes.
• Move imitation crab and sausage mixture to the edges of the pan. Melt margarine in the center of the pan. Add eggs and cook, stirring with a spatula, until eggs are soft scrambled, 3 to 5 minutes.
• Add cooked rice, Worcestershire sauce, seasoning salt, salt, pepper, garlic powder, and parsley flakes. Mix until combined and cook until hot, 3 to 5 minutes. Serve.

EASY IMITATION CRAB SALAD

Steps:

• Combine imitation crabmeat, rice, and eggs in a large bowl.
• Stir in mayonnaise. If salad seems dry add more mayo.
• Cover and refrigerate 4 hours or overnight.

RICE AND CRAB SALAD FAST AND EASY!

Steps:

• This salad recipe is good with crab meat and shrimps (or you can use both), corn adds sweetness to the salad, rice works as the base of this salad. You can cook it without rice if you wish, but I prefer it with rice, and herbs (dill and parsley, or just dill) are important. This recipe appeared in my cookbook, when we lived in Russian Far East near China. I love to cook this salad on a day to day basis or for a dinner party. (Just serve the salad in puff pastry baskets). The ingredients for this salad are simple and may be found in every pantry. Wash and boil carrot, in separate pot wash and boil rice, in separate pot boil eggs (until hard boiled). Rice has to be boiled but not too soft and over cooked. Carrot has to be cooked, but not overcooked. When the rice is cooked, drain it and rinse with cold water. Eggs: when cooked (in 6-8 min) put in cold water to cool off. Carrot drain and let it cool down. Peel and finely chop the onion (1/2 of it) Drain and rinse the corn (3/4 of a cup) Peel and finely chop the carrot. When rice cooled off mixed it with carrot and onion and corn. Shell and chop the eggs, wash and chop the dill. Crab meat: now here you can use: the real crab meat, the simulated crab flakes or even shrimp. (I was using simulated crab meat) cut the crab meat in mid-sized pieces and add to your salad. Add salt, pepper to your salad and mix all the ingredients well. Add mayonnaise before serving. Enjoy!