Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Vinaigrette: |
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 |
\N \N | Salad: |
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: 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 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 07:54:23 -0400 From: Rowaan <Rowaan@...>