Frenchman's Crab and Rice Salad

2 cups rice, cooked

16-1/2-ounce can crab meat

Tony Chachere's seasoning, to taste

2 tablespoons parsley, chopped

1 tablespoon dried dill weed

3 tablespoons capers

Juice of 1/2 lemon

1 teaspoon garlic powder

3 green onions, chopped

1 cup mayonnaise

Heat rice at room temperature. Mix all ingredients together, season to taste. Garnish with dill pickles and paprika. You can use fresh crab meat.

Serves 4.

Return To:
Seafoods

www.cajun-recipes.com

Cajun Country -- New Iberia, Louisiana