Recipes Crab and Orzo Salad 4.5 (23) 21 Reviews 4 Photos This salad is a great addition to that summertime BBQ Recipe by SWIZZLESTICKS Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 Prep Time: 25 mins Additional Time: 1 hr Total Time: 1 hr 25 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 ½ cups uncooked orzo pasta 1 pound cooked crabmeat 4 roma (plum) tomatoes, chopped 1 carrot, peeled and diced 1 medium red bell pepper, diced 1 medium green bell pepper, diced 3 green onions, chopped ½ cup mayonnaise 3 tablespoons chili sauce 1 tablespoon lemon juice 1 teaspoon salt ½ teaspoon pepper 3 drops hot pepper sauce Directions Bring a large saucepan of lightly salted water to a boil. Add orzo, and cook 11 minutes, or until al dente. Drain, and place in the refrigerator about 1 hour, until chilled. In a large bowl, toss together orzo, crabmeat, tomatoes, carrot, red bell pepper, green bell pepper, and green onions. In a small bowl, blend mayonnaise, chili sauce, lemon juice, salt, pepper, and hot pepper sauce. Pour over the orzo mixture, and toss to coat. I Made It Print Nutrition Facts (per serving) 431 Calories 16g Fat 46g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 431 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 13% Cholesterol 65mg 22% Sodium 910mg 40% Total Carbohydrate 46g 17% Dietary Fiber 4g 13% Total Sugars 6g Protein 25g Vitamin C 54mg 269% Calcium 74mg 6% Iron 3mg 14% Potassium 649mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved