Recipe - Mansion Crab Salad

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/tpogue@idsonline.com

Posted to recipeludigest Volume 01 Number 162 by Terry Pogue
tpogue@idsonline.com on Oct 25, 1997