Recipe - Crab And Wild Rice Salad

One half pack (4 to 6oz) wild rice
2 pack (6oz) frozen crabmeat;
thawed; drained and flaked
1 pack (6oz) cooked and peeled
shrimp; thawed
One half cup Cooked and drained english
peas
One half cup Chopped onion
2 tablespoon Chopped pimiento
One half cup Mayonnaise
1 tablespoon Lemon juice
1 teaspoon Curry powder
Lettuce
Cherry tomatoes or tomato
wedges

Cook rice according to directions. Combine rice, crabmeat, shrimp, peas,
onions and pimiento. Stir lightly. Combine mayonnaise, lemon juice and
curry powder. Stir into crab mixture. Cover and chill. Serve on lettuce
leaves. Garnish with tomatoes. Yield: 6 to 8 servings.

ANN R. LEWIS (MRS. GENE, JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.