Yield: 4 Servings
Measure | Ingredient |
---|---|
\N 2 | oranges, -- juiced |
\N 2 | limes, -- juiced |
\N 1 | cucumber,thinly sliced |
\N 2 | cooked Dungeness Crabs, |
\N 3 | scallions |
\N \N | Date: 09/26/96 |
: Vinaigrette:
2 TB chopped shallots
2 TB chopped ginger
6 oz rice wine vinegar
2 oz soy sauce
1 oz sesame oil
8 oz extra virgin olive oil
: Salad:
½ c Wakame Seaweed
1 pk alfalfa sprouts
1½ TB julienned
: -cleaned
VINAIGRETTE: In jar combine all ingredients. Cover tightly and shake vigorously. Set aside until ready for use.
SALAD: In a bowl filled with warm water soak seaweed until soft. Dice after softening. In a large bowl combine cucumbers, seaweed, sprouts, ginger, crab and vinaigrette, being careful not to break up the crabmeat. Place salad in mounds on a plate and garnish with scallion Recipe By :CHEF DU JOUR SHOW #DJ9118