Cook the rices separately according to instructions. When cooled, mix them together. Do not cook rices together in the same pot because they have different cooking times and one type may be done while the other isn't. Add crab, celery, chopped up eggs and onions. Add the zest and juice of lemon and orange. Mix.
In a bowl, mix together the two oils. In a food processor, using a whisk attachment place the egg yolk and mustard and whizz until frothy. With the processor running add oil in steady drops until the mixture starts to thicken. This is about a half a cup worth of oil. Once it starts to thicken, do not stop but continue adding remaining oil in a slow steady stream until it is all used up. Add the lemon juice. The mayonnaise is now ready to use. Add to the rice and crab mixture, then add salt and pepper to taste.
This salad is delicious if allowed to sit 5-6 hours so it has a chance absorb the flavors.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 88 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 22.4mg||7 %|
|Sodium 51.9mg||2 %|
|Potassium 283.8mg||7 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 33.4g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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