| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | La times, Latimes1 | 8 | servings | |
INGREDIENTS
| 3 | Dungeness crabs -; (1 1/2 to 2 lbs ea) | |
| 1 | lg | Nappa cabbage head |
| 1 | Bulb Fennel | |
| 1 | bn | Watercress |
| 1 | c | Mayonnaise |
| 1 | tb | Tarragon vinegar |
| Salt |
INSTRUCTIONS
Place crabs in large pot and cover with cold water. Cover and place over high heat until crab turns bright red and white foam appears at joints, about 20 minutes. Drain and rinse under cold water. Clean crab; you should have about 1 1/4 pounds of crab meat. Reserve 1/2 cup crab for garnish. Using sharp chef's knife, shave cabbage in thin strips. Cut fennel bulb in lengthwise quarters and remove core. Using mandoline or Japanese vegetable cutter, shave fennel in thin strips. Pick leaves and tender stems from watercress. Combine cabbage, fennel and watercress in large bowl. Combine mayonnaise and vinegar in small bowl and beat until smooth. Add mayonnaise a little at a time to cabbage, tossing gently to coat lightly but thoroughly. (You'll probably use about 2/3 cup.) Set aside 20 minutes. Add crab meat and salt to taste and toss lightly to mix, being careful not to break up chunks of crab meat. Mound coleslaw on chilled plates and garnish with more crab meat chunks on top. Yields 6 to 8 servings. Each of 8 servings: 198 calories; 534 mg sodium; 58 mg cholesterol; 11 grams fat; 10 grams carbohydrates; 16 grams protein; 0.36 gram fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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