Mansion crab salad
1 Servings
Ingredients
| Quantity | 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 | Oranges; juiced | |
| 2 | Limes; juiced | |
| ½ | cup | Wakame Seaweed |
| 1 | Cucumber thinly sliced | |
| 1 | pack | Alfalfa sprouts |
| 1½ | tablespoon | Julienned |
| 2 | Cooked Dungeness Crabs;, cleaned | |
| 3 | Scallions | |
Directions
VINAIGRETTE
SALAD
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