Description[]
Makes 4 servings.
Ingredients[]
- 2 cups cooked rice, cooled to room temperature
- ½ pound cooked crab meat
- 1 x 8-ounce can sliced water chestnuts, drained
- ½ cup sliced celery
- ¼ cup sliced green onions
- ¼ cup plain nonfat yogurt
- ¼ cup sour cream
- 1 tablespoon lemon juice
- ¼ teaspoon hot pepper sauce
- ¼ teaspoon salt
- lettuce leaves
- tomato wedges for garnish
Directions[]
- Combine rice, crab meat, water chestnuts, celery and onions in large mixing bowl.
- Combine yogurt, sour cream, lemon juice, pepper sauce and salt in small bowl; blend well.
- Pour over rice mixture; toss lightly.
- Serve on lettuce leaves and garnish with tomato wedges.