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Wild Rice Crab Salad

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


  • 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


  • Cook rice according to package directions; drain and rinse in cold water.
  • 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.
Nutrition Facts
1 cup: 337 calories, 22g fat (3g saturated fat), 44mg cholesterol, 532mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 11g protein.

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Average Rating:
  • veggiemama
    Jan 20, 2015

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

  • tkarinas
    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.