Crab Rice Salad
Contributed by Helene Noreen.
Ingredients
- 2/3 c. pre-cooked rice
- 1/4 tsp. salt
- 2/3 c. water
- 1 c. mayonnaise
- 1 1/2 Tbsp. diced pimento
- 1 1/2 tsp. lemon juice
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 c. cooked crabmeat
- 1 1/2 c. diced celery
- 1 1/2 c. cooked peas
Method
- Add rice and salt to water. Stir, cover and let stand until water is completely absorbed, about 45 minutes.
- About 1 hour before serving combine mayonnaise, pimento, lemon juice, 1 tsp. salt and pepper mixing well.
- Combine crabmeat, celery and peas in a bowl. Stir in mayonnaise mixture.
- Then add rice and mix lightly with a fork.
- Chill. Serve on crisp lettuce. Serves 5 or 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.