Jumbo lump crab salad with citrus, ginger and soy vinaigrett

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@...>

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