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CRAB, CALIFORNIA CRAB SALAD

Yield: Makes 4 servings.

Ingredients
• 2 cups cooked brown or white rice, cooled
• 2 cups (8 ounces) crab meat*
• 1 cup cubed avocado
• 1 cup sliced celery
• 1/2 cup sliced ripe olives
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt
• Lettuce leaves
*Surimi Seafood, crab flavored, flake or chunk style may be substituted. 


Directions
Mix rice, crab meat, avocado, celery and olives in large mixing bowl.

Blend mayonnaise, sour cream, lemon juice and garlic salt.

Add to rice mixture; toss lightly.

Serve on lettuce leaves.
 

Nutrition Facts
Calories 417   
Total Fat 27g 
Cholesterol 74mg 
Sodium 1008mg 
Total Carbohydrate 30g 
Dietary Fiber 4g 
Protein 16g  
 
USA Rice Federation (www.usarice.com)