Frenchman's Crab and Rice Salad

2 cups rice, cooked
16-1/2-ounce can crab meat
Tony Chachere's seasoning, to taste
2 tablespoons parsley, chopped
1 tablespoon dried dill weed
3 tablespoons capers
Juice of 1/2 lemon
1 teaspoon garlic powder
3 green onions, chopped
1 cup mayonnaise

Heat rice at room temperature. Mix all ingredients together, season to taste. Garnish with dill pickles and paprika. You can use fresh crab meat.

Serves 4.

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Cajun Country -- New Iberia, Louisiana