| 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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”