1 lb. wild rice, cooked with salt & dried onion
2 c. of both chopped broccoli & cauliflower
1/4 c. onion, chopped
1 pkg. crab legs (6); or 8 oz. frozen or fresh crab legs, cut into 1/4 inch
pieces
3 c. prepared Hidden Valley ranch dressing
1 c. mild tomato relish or red hamburger relish
2 tsp. lemon juice
2 tbsp. sugar

Mix all and add crab last.

This is a good keeper and is good with frozen fruit salad, sweet breads or rolls.

Shrimp can be substituted.