Recipe - Jumbo Lump Crab Salad With Citrus Ginger And Soy Vinaigrett

Vinaigrette:
2 tablespoon Chopped shallots
2 tablespoon Chopped ginger
6 ounce Rice wine vinegar
2 ounce Soy sauce
1 ounce Sesame oil
8 ounce Extra virgin olive oil
2 Oranges,; juiced
2 Limes,; juiced
Salad:
One half cup Wakame Seaweed
1 Cucumber, thinly cut or sliced up
1 pack Alfalfa sprouts
1 One half tablespoon Julienned
2 Cooked Dungeness Crabs,;
cleaned
3 Scallions

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 MCRecipe Digest V1 #228

Date: Sat, 28 Sep 1996 07:54:23 0400

From: Rowaan Rowaan@ix.netcom.com