| 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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