Southern Seafood Salad

    2 cups cooked wild rice
    6 green onions, thinly sliced
    1 cup thinly sliced celery
    1 pkg (8 oz) Louis Kemp® Crab Delights® (any style), shredded

    Dressing (whisk together; chill):
    1/3 cup mayonnaise
    1/3 cup sour cream
    1/4 cup Wee Willy's® Homemade Pasta Sauce
    1/4 tsp chili powder
    1 tsp lemon juice
    1 tsp dijon mustard
    salt, to taste

In large bowl, toss salad ingredients. Add dressing; toss. 6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page