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Shrimp, Crabmeat, and Wild Rice Salad

Shrimp, Crabmeat, and Wild Rice Salad

Coastal Living MAY 2001

  • Yield: 12 servings


  • 3 (6-ounce) packages long-grain and wild rice mix
  • 6 cups water
  • 1 1/2 pounds unpeeled, medium-size fresh shrimp
  • 1 pound lump crabmeat, drained
  • 1 (14-ounce) can artichoke hearts, drained and halved
  • 1/3 cup sliced green onions
  • Fresh Herb Vinagrette
  • 1 tablespoon fresh lemon juice
  • 3 heads Bibb lettuce
  • Asparagus, steamed and chilled
  • Tomatoes, sliced
  • Garnish: lemon wedges


Cook rice according to package directions, omitting butter. Set aside.

Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving a few tails intact for garnish; devein, if desired.

Combine rice, shrimp, crabmeat, and next 2 ingredients in a large bowl; add Fresh Herb Vinaigrette. Toss gently. Cover and chill at least 2 hours. Drizzle with lemon juice. Serve over Bibb lettuce leaves with asparagus and tomato. Garnish, if desired.


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Shrimp, Crabmeat, and Wild Rice Salad recipe