| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ew, Text, Import | 1 | Servings | ||
INGREDIENTS
| 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 |
| 2 | Oranges,; juiced | |
| 2 | Limes,; juiced | |
| Salad: | ||
| 1/2 | c | Wakame Seaweed |
| 1 | Cucumber, thinly sliced | |
| 1 | pk | Alfalfa sprouts |
| 1 1/2 | tb | Julienned |
| 2 | Cooked Dungeness Crabs,; cleaned | |
| 3 | Scallions |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 07:54:23 -0400 From: Rowaan <Rowaan@ix.netcom.com>
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