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Colorful crab rice salad. Light but filling summer main course or side dish. Serve with toast.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 1/2 cups water to a boil in a saucepan. Stir in rice, cover, and reduce heat to low. Simmer until rice is tender and water has been absorbed, about 15 minutes, adding a few more tablespoons water if needed.

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  • Transfer rice to a bowl. Stir in imitation crab, mayonnaise, bell pepper, cashews, peas, sesame oil, curry powder, green onion, and lemon juice until combined. Season with salt and pepper. Refrigerate for 3 hours before serving.

Cook's Notes:

You can use real crab or shrimp if you like.

Mix it up a bit with more or less curry and try other options like soy sauce or mustard.

Nutrition Facts

519 calories; protein 6.3g; carbohydrates 31.5g; fat 42.2g; cholesterol 21.3mg; sodium 556.5mg. Full Nutrition
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