Crab and Rice Salad

 Crab and rice salad

1 (6 ounce) package frozen crabmeat, thawed, drained and flaked

2 cups cooked brown rice, chilled

1 medium tomato, chopped

¼ cup chopped green pepper

3 tablespoons chopped fresh parsley

2 tablespoons minced onion

1/3 cup plain yogurt (or sour cream)

1½ tablespoons lemon juice

¼ teaspoon salt

¼ teaspoon pepper

Lettuce leaves

1 medium tomato, cut into wedges

Combine all ingredients except lettuce and tomato wedges. Cover and chill. Serve salad on lettuce leaves; garnish with tomato wedges. Yield 4 servings

NOTE

Imitation crab may be used instead of real crabmeat