Curried Crab Rice Salad

1 (6 to 8 ounce) package frozen or
    1 (7 1/2 ounce) can King crab
1 1/4 cups cooked, chilled rice
1/3 cup chopped celery
2 green onions, chopped
1/4 cup sliced water chestnuts
1 tablespoon lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon curry powder
1/2 cup mayonnaise
6 medium size tomatoes
Crisp lettuce

Drain crab and slice. Combine crab with rice, celery, onions and water chestnuts. Mix lemon juice and seasonings with mayonnaise. Add to crab mixture and toss to coat lightly. Chill well. Cut tomatoes into 6 wedges and fill with crab rice mixture.

Serve on lettuce.

6 servings