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Crab and Orzo Salad

Crab and Orzo Salad

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  • Ready In

SWIZZLESTICKS

This salad is a great addition to that summertime BBQ

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Bring a large saucepan of lightly salted water to a boil. Add orzo, and cook 11 minutes, or until al dente. Drain, and place in the refrigerator about 1 hour, until chilled.
  2. In a large bowl, toss together orzo, crabmeat, tomatoes, carrot, red bell pepper, green bell pepper, and green onions.
  3. In a small bowl, blend mayonnaise, chili sauce, lemon juice, salt, pepper, and hot pepper sauce. Pour over the orzo mixture, and toss to coat.
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Reviews

naedwards
17
7/14/2009

I thought this was great. We had lump crab from Trader Joes (the canned kind) and decided to use it for this salad. The only difference I made was to add 1.5 tsp more of the chili powder and more lemon juice, about 1 T more. You can adjust the dressing to your taste while keeping the mayo amount the same. We loved this! Made it twice. Oh and on one occasion, we added a little bit of corn kernals. Another great addition is to add some Old Bay Seasoning. My husband preferred it this way.

naples34102
16
5/20/2009

I loved the idea of the "Crab Louis" style of this and looked forward to this twist with the orzo. Unfortunately, I was let down. While this was edibible, it certainly wasn't memorable. I tasted too much of the peppers and not enough of the dressing. Overall, the salad was rather nondescript, not exactly bursting with flavor, though it IS pretty and colorful. I used fresh lump crab meat and, since it is expensive, regret that I used it in a dish that was "just okay."

Sharon M.
14
4/30/2007

This is a tasty and refreshing salad. Easy to prepare and delicious. When I make this again, I will use slightly less green onion and I will add a pinch of Old Bay seasoning. It is great as is, though!