Saffron Rice Seafood Salad
Author: 
 
Recipe Name: Saffron Rice Seafood Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Ingredients
  • 1 (7.5-ounce) can lump crabmeat
  • ½ pound salad shrimp, cooked, drained and cooled
  • 4 cups cooked saffron (yellow) rice, room temperature
  • 1 (10-ounce) package frozen English peas
  • 4 celery stalks, diced
  • ⅓ cup sliced green onions, tops only
  • 1 (2-ounce) jar diced pimientos, drained
  • ½ cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Cajun or Creole seasoning
  • ½ teaspoon black pepper
Instructions
  1. In a large bowl, combine the crabmeat, shrimp, rice, peas, celery, onions and pimientos. In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, Cajun or Creole seasoning, and pepper. Pour over the seafood mixture and toss gently to coat. Cover and refrigerate overnight or up to 12 hours before serving. Serve cold or allow to come to room temperature before serving.
  2. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rice-rice-baby/