Creamy Crab and Rice Salad
Servings: 6 servings
Calories: 322kcal
Prepare this recipe using real or imitation crab and leftover cooked rice. Great as a side, but hearty and filling enough to be served as a main, Creamy Crab and Rice Salad tastes light and fresh and is simply delicious!
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Ingredients
- 454 grams imitation crab meat (if using sticks, pull the sticks into thin strings and if using flake style, loosely break the chunks apart with your hands)
- 2 cups cooked white rice, cooled
- 1 cup frozen corn, cooked and cooled
- 1 cup frozen peas, cooked and cooled
- 1/4 cup green onions, sliced
- 1/4 cup fresh dill, roughly chopped
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon salt
Instructions
- Begin by preparing the crab. If you are using sticks of imitation crab, pull the sticks into thin strings and if using flake style, loosely break the chunks apart with your hands and shred them just a little. Transfer all of the crab to a large mixing bowl.
- Add the cooled, cooked rice, cooled corn and green peas, chopped green onions, and dill to the mixing bowl as well. Set it aside.
- Next, prepare the sauce mixture by combining the mayonnaise, lemon juice, Worcestershire sauce, garlic powder, salt, and ground black pepper. Whisk these ingredients together until well combined.
- Pour the sauce mixture into the mixing bowl with the crab and rice. Toss to combine, ensuring that the sauce mixture is evenly dispersed throughout the salad.
- The salad can be served immediately at room temperature. Alternatively, you may cover and refrigerate the salad for 2-4 hours before serving.
Nutrition
Calories: 322kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 610mg | Potassium: 204mg | Fiber: 3g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg