Lump crab and seaweed salad with fried rice noodles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Fresh lump crab meat with shells and cartilage removed |
| 1 | small | Mango, peeled and cut into 1/2-inch dice |
| 5 | Chives, finely chopped , (up to 6) | |
| Salt and freshly ground black pepper | ||
| Mirin, rice wine, to taste | ||
| 1 | small | Bag frozen dark green seaweed, thawed, available in nutrition stores or specialty asian stores |
| 1 | tablespoon | Soy sauce or to taste |
| 1 | tablespoon | Sesame oil or to taste |
| 1 | tablespoon | Toasted sesame seeds |
| 1 | pack | (small) rice noodles |
| Peanut oil for frying | ||
Directions
In a bowl combine the crab meat, mango, chives, salt, pepper and mirin, tossing to combine. Taste and adjust seasoning with additional mirin, salt and/or pepper.
In a second bowl season the thawed seaweed with soy sauce and sesame oil to taste. Sprinkle seaweed with sesame seeds and toss to combine.
In a small deep pan heat 1- to 2-inches of peanut oil to 360 degrees F. Fry the rice noodles until crispy and transfer to paper towels to drain. Season with salt.
Arrange seaweed on a plate. Place crab meat on top and garnish with crispy noodles.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #8882 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997