Jumbo lump crab salad with citrus~ ginger and
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | oranges, -- juiced | |
| 2 | limes, -- juiced | |
| 1 | cucumber,thinly sliced | |
| 2 | cooked Dungeness Crabs, | |
| 3 | scallions | |
| Date: 09/26/96 | ||
Directions
: 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