Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Chopped shallots |
2 tablespoons | Chopped ginger |
6 ounces | Rice wine vinegar |
2 ounces | Soy sauce |
1 ounce | Sesame oil |
8 ounces | Extra virgin olive oil |
2 \N | Oranges; juiced |
2 \N | Limes; juiced |
½ cup | Wakame Seaweed |
1 \N | Cucumber thinly sliced |
1 pack | Alfalfa sprouts |
1½ tablespoon | Julienned |
2 \N | Cooked Dungeness Crabs;, cleaned |
3 \N | Scallions |
VINAIGRETTE
SALAD
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/tpogue@...
Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue <tpogue@...> on Oct 25, 1997