Mansion crab salad

Yield: 1 Servings

Measure Ingredient
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
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/tpogue@...

Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue <tpogue@...> on Oct 25, 1997

Similar recipes