Jumbo lump crab salad with citrus, ginger and soy vinaigrett
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Oranges,; juiced | |
| 2 | Limes,; juiced | |
| Salad: | ||
| ½ | cup | Wakame Seaweed |
| 1 | Cucumber, thinly sliced | |
| 1 | pack | Alfalfa sprouts |
| 1½ | tablespoon | Julienned |
| 2 | Cooked Dungeness Crabs,; cleaned | |
| 3 | Scallions | |
Directions
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@...>