Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): tell us
Ingredients
VINAIGRETTE
SALAD
- 1/2 c Wakame Seaweed
- 1 Cucumber thinly sliced
- 1 pk Alfalfa sprouts
- 1 1/2 tb Julienned
- 2 Cooked Dungeness Crabs;,
- 3 Scallions
Preparation
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 on Oct 25, 1997
