Seafood Rice Cold Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
454 grams imitation crab meat (pulled into thin strings or broken into chunks)
02 -
2 cups cooked white rice, cooled
03 -
1 cup frozen corn, cooked and cooled
04 -
1 cup frozen peas, cooked and cooled
05 -
1/4 cup green onions, sliced
06 -
1/4 cup fresh dill, roughly chopped
→ For the Dressing
07 -
1/2 cup mayonnaise
08 -
1 tablespoon lemon juice
09 -
1 teaspoon Worcestershire sauce
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon ground black pepper
12 -
1/8 teaspoon salt
# Instructions:
01 -
If using sticks of imitation crab, pull them into thin strings. If using flake style, break the chunks apart with your hands and shred them slightly. Transfer all of the crab to a large mixing bowl.
02 -
Add the cooled cooked rice, cooled corn and peas, sliced green onions, and chopped dill to the mixing bowl with the crab. Set aside.
03 -
In a separate bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, garlic powder, salt, and ground black pepper. Whisk together until well combined.
04 -
Pour the dressing over the crab and rice mixture. Toss to combine, ensuring the dressing is evenly distributed throughout the salad. Serve immediately at room temperature or cover and refrigerate for 2-4 hours before serving.
# Notes:
01 -
You can use real crab meat instead of imitation crab for a more upscale version.
02 -
Leftover rice works perfectly in this recipe - just make sure it's completely cooled.
03 -
This salad keeps well in the refrigerator for up to 2 days.