| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 2 | T | Chopped shallots |
| 2 | T | 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 | |
| 1/2 | c | Wakame Seaweed |
| 1 | Cucumber thinly sliced | |
| 1 | Alfalfa sprouts | |
| 1 1/2 | T | 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/[email protected] Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue <[email protected]> on Oct 25, 1997
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