Name: Lump Crab and Seaweed Salad with Fried Rice Noodles
Ingredients: 10 oz Fresh lump crab meat with shells and cartilage removed; 1 sm 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 sm Bag frozen dark green seaweed, thawed, available in nutrition stores or specialty asian stores; 1 tb Soy sauce or to taste; 1 tb Sesame oil or to taste; 1 tb Toasted sesame seeds; 1 pk (small) rice noodles; Peanut oil for frying

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	sm	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	sm	Bag frozen dark green seaweed, thawed, available in nutrition stores or specialty asian stores
1	tb	Soy sauce or to taste
1	tb	Sesame oil or to taste
1	tb	Toasted sesame seeds
1	pk	(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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