| 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/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number
162 by Terry Pogue <tpogue@idsonline.com> on Oct 25, 1997
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”