| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
| 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
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@idsonline.com
Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue
<tpogue@idsonline.com> on Oct 25, 1997
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