"Hunger is the best sauce in the world."--Cervantes

Sunner Seafood Salad Recipe

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This recipe for Sunner Seafood Salad, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Friday, February 29, 2008


2c. cooked rice, cooled to room temperature
1/2 lb. cooked crabmeat
1 can (8 ounces) sliced water chstnuts drained
1/2c. sliced celery
1/2 c. sliced green onions
1/4 c. plain nonfat yogurt
1/4 c. light dairy sour cream
1/4 tsp. lemon juice
1/4 tsp. teaspoon salt
Lettuce leaves
Tomato wedges, for garnish

Combine rice, crabmeat, water chestnuts, celery, and onions in large bowl. Combine yogurt, sour cream, lemon, juice, hot sauce, and salt in small bowl; blend well. Pour over rice mixture, toss lightly. Serve on lettuce leaves and garish with tomato wedges.




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