Best 5 Long Grain Wild Rice Crab Salad Recipes

Indulge in a culinary delight with our Long Grain Wild Rice Crab Salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This versatile dish combines succulent crab meat, long grain wild rice, and a medley of crisp vegetables, all tossed in a zesty dressing. Experience the nutty flavor of wild rice, the sweetness of bell peppers, the crunch of celery, and the tangy bite of red onion, perfectly complemented by the delicate crab meat. This recipe offers a delightful balance of flavors and textures, making it an ideal choice for a light lunch, a refreshing side dish, or as a vibrant addition to your next gathering.

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WILD RICE SALAD

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

COLD WILD RICE SALAD

Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

Ingredients

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

WILD RICE SALAD

Wild Rice Salad image

Since I spend part of my summers in northern Minnesota near the wild rice fields. I have tried many recipes featuring this delicious, nutty-flavored grain in the past 46 years. This salad is often requested by family and friends! -Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup uncooked wild rice
Seasoned salt, optional
2 cups diced cooked chicken
1-1/2 cups halved green grapes
1 cup sliced water chestnuts, drained
3/4 cup reduced-fat mayonnaise
1 cup cashews, optional
Lettuce leaves

Steps:

Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill., Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.

Nutrition Facts :

IMITATION CRAB AND WILD RICE

Imitation Crab and Wild Rice image

Simple way to add seafood to the weekly menu at home. Very popular at potluck dinners.

Provided by Melanie B

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 ¼ cups water
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
2 tablespoons salted butter, divided
½ cup diced onions
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (8 ounce) package imitation crabmeat, chopped
½ teaspoon ground white pepper

Steps:

Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes.
While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes.
Mix cooked rice into the crab mixture and serve immediately.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 69.6 g, Cholesterol 26.6 mg, Fat 7 g, Fiber 9.7 g, Protein 16.2 g, SaturatedFat 3.9 g, Sodium 1553.6 mg, Sugar 7.1 g

WILD RICE SALAD

Wild Rice Salad image

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories Salad Grains Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9

Ingredients

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

Steps:

Cook rice according to package directions. Remove from heat and set aside to cool.
In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
Before serving, sprinkle slivered almonds over the top of the salad.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

Tips:

To save time, use pre-cooked crab meat. If using fresh crab, steam or boil it until cooked through, then remove the meat from the shell.
For a more flavorful salad, use a variety of vegetables, such as celery, onion, and bell pepper.
Add some chopped fresh herbs, such as parsley, cilantro, or dill, to the salad for extra flavor.
Serve the salad immediately, or chill it for later.

Conclusion:

This crab salad with wild rice is a refreshing and flavorful dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover crab meat. The combination of wild rice, crab, vegetables, and dressing is delicious and satisfying. This salad is also very easy to make, and it can be tailored to your own taste preferences.