Yield: 1 Servings
|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|
|2 \N||Cooked Dungeness Crabs;, 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/tpogue@...
Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue <tpogue@...> on Oct 25, 1997