Jumbo Lump Crab Salad With Citrus, Ginger And Soy Vinaigrette

* Exported from MasterCook II *

JUMBO LUMP CRAB SALAD WITH CITRUS, GINGER AND SOY VINAIGRETTE

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vinaigrette:
2 tablespoons chopped shallots
2 tablespoons chopped ginger
6 ounces rice wine vinegar
2 ounces soy sauce
1 ounce sesame oil
8 ounces extra virgin olive oil
2 oranges, -- juiced
2 limes, -- juiced
Salad:
1/2 cup Wakame Seaweed
1 cucumber, thinly sliced
1 package alfalfa sprouts
1 1/2 tablespoons 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

- - - - - - - - - - - - - - - - - -