Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice, cooled
- 6 to 8 ounces crab meat (remove cartilage)
- 1 1/2 cups finely chopped celery
- 1 cup drained, cooked green peas
- 1/4 cup chopped pimientos
- 2 tablespoons minced onion
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon seasoned salt
- 1 teaspoon ground black pepper
- 2 envelopes unflavored gelatin
- 1 1/2 cups chicken broth, boiling
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- =
Directions
Combine rice, crab meat, celery, peas, pimientos, onion, lemon juice, Worcestershire sauce, salt and pepper in large bowl. Soften gelatin in 1/4 cup cold water. Dissolve in boiling chicken broth. Cool slightly. Combine with mayonnaise and sour cream. Add to rice mixture; mix well. Lightly coat 2-quart mold with mayonnaise. Fill with salad. Refrigerate until firm. Unmold onto chilled serving dish lined with salad greens and garnish with pitted black olives and carrot sticks, if desired.