"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sunner Seafood Salad Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!