Recipe - Lump Crab And Seaweed Salad With Fried Rice Noodles

10 ounce Fresh lump crab meat with
shells and cartilage
removed
1 small Mango, peeled and cut into
1/2inch dice
5 Chives, finely chopped , (up
to 6)
Salt and freshly ground
black pepper
Mirin, rice wine, to taste
1 small Bag frozen dark green
seaweed, thawed, available
in nutrition stores or
specialty asian stores
1 tablespoon Soy sauce or to taste
1 tablespoon Sesame oil or to taste
1 tablespoon Toasted sesame seeds
1 pack (small) rice noodles
Peanut oil for frying

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 2inches 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 MCRecipe Digest V1 #627 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997