Rice Salad with Crabs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g prawns, frozen or canned
- 2 cup rice (long grain rice)
- 1 teaspoon, leveled salt
- water
- 2 red pepper (s)
- 1 cup peas, extra fine (frozen)
- 6 tablespoon mayonnaise or
- 3 tablespoon mayonnaise and
- 3 tablespoon sour cream
- 1 teaspoon, leveled paprika powder, noble sweet
- 4 drops Tabasco
- 1 tablespoon vinegar (wine vinegar)
- 2 tablespoon water, hot
- 1 teaspoon, leveled curry powder
Print Recipe
Pin Recipe Instructions
- Thaw frozen crabs, rinse the cans and drain them. Halve the peppers, remove the seeds, wash the halves and cut into strips.
- Wash the rice thoroughly in cold water until the water runs clear and then boil it with the salt in plenty of water for 15 minutes. Rinse the cooked rice with cold water, drain and then drizzle with the oil. Mix the rice with the pepper strips, frozen peas and crabs.
- Gradually stir in the paprika powder, Tabasco, wine vinegar, hot water and curry powder with the whisk into the mayonnaise (if you prefer, you can mix 3 tablespoons of mayonnaise with 3 tablespoons of sour cream). Fold the salad sauce into the salad ingredients and let it steep at room temperature.
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