| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 10 | oz | Fresh lump crab meat with |
| shells and cartilage | ||
| removed | ||
| 1 | Mango, peeled and cut into | |
| 1/2-inch dice | ||
| 5 | Chives, finely chopped up | |
| to 6 | ||
| Salt and freshly ground | ||
| black pepper | ||
| Mirin, rice wine to taste | ||
| 1 | Bag frozen dark green | |
| seaweed thawed | ||
| available | ||
| in nutrition stores or | ||
| specialty asian stores | ||
| 1 | T | Soy sauce or to taste |
| 1 | T | Sesame oil or to taste |
| 1 | T | Toasted sesame seeds |
| 1 | small rice noodles | |
| Peanut oil for frying |
INSTRUCTIONS
In a bowl combine the crab meat, mango, chives, salt, pepper and mirin, tossing to combine. Taste and adjust seasoning with additional mirin, salt and/or pepper. In a second bowl season the thawed seaweed with soy sauce and sesame oil to taste. Sprinkle seaweed with sesame seeds and toss to combine. In a small deep pan heat 1- to 2-inches of peanut oil to 360 degrees F. Fry the rice noodles until crispy and transfer to paper towels to drain. Season with salt. Arrange seaweed on a plate. Place crab meat on top and garnish with crispy noodles. Yield: 4 to 6 servings Recipe by: Cooking Live Show #8882 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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