Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrett

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Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrett Ingredients

Vinaigrette:	2 Limes,; juiced
2 tb Chopped shallots	Salad:
2 tb Chopped ginger	1/2 c Wakame Seaweed
6 oz Rice wine vinegar	1 Cucumber, thinly sliced
2 oz Soy sauce	1 pk Alfalfa sprouts
1 oz Sesame oil	1 1/2 tb Julienned
8 oz Extra virgin olive oil	2 Cooked Dungeness Crabs,;
2 Oranges,; juiced	3 Scallions

Instructions for Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrett

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 MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 07:54:23 -0400 From: Rowaan

Main Ingredient: FruitCuisine: Uncategorized