Jumbo lump crab salad with citrus~ ginger and

Yield: 4 Servings

Measure Ingredient
\N 2 oranges, -- juiced
\N 2 limes, -- juiced
\N 1 cucumber,thinly sliced
\N 2 cooked Dungeness Crabs,
\N 3 scallions
\N \N Date: 09/26/96

: Vinaigrette:

2 TB chopped shallots

2 TB chopped ginger

6 oz rice wine vinegar

2 oz soy sauce

1 oz sesame oil

8 oz extra virgin olive oil

: Salad:

½ c Wakame Seaweed

1 pk alfalfa sprouts

1½ TB julienned

: -cleaned

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

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