Chinese crab salad in tomato baskets
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh crabmeat |
| 2 | cups | Peeled, halved, seeded |
| Cucumbers -- thinly sliced | ||
| 2 | cups | Shredded green cabbage |
| 2 | tablespoons | Grated red onion |
| 2 | tablespoons | Toasted sesame seed |
| ¼ | cup | Minced cilantro |
| 1 | cup | Rice vinegar |
| ⅔ | cup | Light honey |
| 2 | tablespoons | Low-sodium tamari or soy |
| Sauce | ||
| 2 | tablespoons | Grated gingerroot |
| 2 | tablespoons | Dark sesame oil |
| 2 | teaspoons | Herbal salt substitute |
| ½ | cup | Chopped roasted macadamia |
| Nuts | ||
| 1 | cup | Chow mein noodles |
| (optional) | ||
| Lettuce leaves -- for lining | ||
| Platter | ||
| 5 | larges | Ripe tomatoes |
Directions
1. In a large bowl combine crabmeat, cucumbers, cabbage, onion, sesame seed, and cilantro. Toss well.
2. In another bowl whisk together vinegar, honey, tamari, gingerroot, oil, and salt substitute. Pour over crabmeat mixture and toss well. Add nuts and noodles (if used).
3. Line a platter with lettuce leaves. Cut each tomato in half width-wise.
With a sharp knife, score interior and scoop out pulp to form a shell. Fill with a generous portion of crab salad and place on lettuce-lined platter.
Recipe By : the California Culinary Academy File