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
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|Serving Size: 1 Serving (2206g)|
|Recipe Makes: 1|
|Calories from Fat: 4388 (88%)|
|Amt Per Serving||% DV|
|Total Fat 487.5g||650 %|
|Saturated Fat 67.5g||338 %|
|Monounsaturated Fat 343g|
|Polyunsanturated Fat 61.3g|
|Cholesterol 192.3mg||59 %|
|Sodium 5116.6mg||176 %|
|Potassium 3033.2mg||80 %|
|Total Carbohydrate 112.5g||33 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 91g|
|Protein 75.4g||108 %|
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Calories per serving: 4998
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