Crab Loaf with Saint Agur Blue Cheese served with Buttermilk Lettuce Salad

Crab Loaf Served with Buttermilk Lettuce Salad

1 cup wild rice

1 lb crab meat, canned

0.45 lb Saint Agur Blue Cheese, crumbled (http://mycheesediary.blogspot.com/2012/02/saint-agur-monts-du-velay.html)

St.Agur over Cooked Wild Rice and Crab

1/4 teaspoon sweet paprika powder

1/4 teaspoon ground black pepper

2 garlic cloves, minced

1 lemon, juice only

Cook the rice and let cool. The add the rest of the ingredients and knead the mixture with your hands. Put into a loaf pan and …

Crab Loaf (before baking)

bake for 15 minutes at 460F.

Baked Crab Loaf

Salad:

1  medium lettuce, shredded

1 /2 cup chopped dill

dressing:

1 cup buttermilk

1 tablespoon mayonnaise

black pepper, salt and sweet paprika powder to taste

Mix the ingredients of the dressing. Pour the dressing over the shredded lettuce, chopped dill and combine. Refrigerate for 30 minutes before serving.

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