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Wild Rice Crab Salad Recipe
Wild Rice Crab Salad Recipe photo by Taste of Home

Wild Rice Crab Salad Recipe

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We have an abundance of wild rice in the northern part of Minnesota, and I use it in many of my recipes. This recipe is from my daughter-in-law. —LaVerna Mjones, Moorhead, Minnesota
TOTAL TIME: Prep: 45 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 12 servings


  • 1-1/2 cups uncooked wild rice
  • 1 pound cooked fresh or canned crabmeat
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1/4 cup chopped onion
  • 1 bottle (16 ounces) ranch salad dressing
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup equals 337 calories, 22 g fat (3 g saturated fat), 44 mg cholesterol, 532 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein.


  1. Cook rice according to package directions; drain and rinse in cold water.
  2. In a large bowl, combine the rice, crab, broccoli, cauliflower and onion. Combine the salad dressing, sugar, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for 4 hours before serving. Yield: 12 servings.
Originally published as Wild Rice Crab Salad in Country February/March 2009, p51

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Reviewed Jan. 20, 2015

"This was really easy and very good! I used imitation crab."

Reviewed Aug. 2, 2010

"I would definitely make this recipe again. The only thing I'd change would be the crab, as my third son is deathly allergic to seafood. Other than that, it's a delicious salad and one my family absolutely loves."

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