| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Breads, Muffins & r |
10 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh crabmeat |
| 2 |
c |
Peeled, halved, seeded |
|
|
Cucumbers — thinly sliced |
| 2 |
c |
Shredded green cabbage |
| 2 |
tb |
Grated red onion |
| 2 |
tb |
Toasted sesame seed |
| 1/4 |
c |
Minced cilantro |
| 1 |
c |
Rice vinegar |
| 2/3 |
c |
Light honey |
| 2 |
tb |
Low-sodium tamari or soy |
|
|
Sauce |
| 2 |
tb |
Grated gingerroot |
| 2 |
tb |
Dark sesame oil |
| 2 |
ts |
Herbal salt substitute |
| 1/2 |
c |
Chopped roasted macadamia |
|
|
Nuts |
| 1 |
c |
Chow mein noodles |
|
|
(optional) |
|
|
Lettuce leaves — for lining |
|
|
Platter |
| 5 |
lg |
Ripe tomatoes |
INSTRUCTIONS
1. In a large bowl combine crabmeat, cucumbers, cabbage, onion, sesame
seed, and cilantro. Toss well.
2. In another bowl whisk together vinegar, honey, tamari, gingerroot, oil,
and salt substitute. Pour over crabmeat mixture and toss well. Add nuts and
noodles (if used).
3. Line a platter with lettuce leaves. Cut each tomato in half width-wise.
With a sharp knife, score interior and scoop out pulp to form a shell. Fill
with a generous portion of crab salad and place on lettuce-lined platter.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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