Jumbo Lump Crab Salad With Citrus, Ginger And Soy Vinaigrett Recipe
Servings: 1
Ingredients
- 2 Tbsp. Minced shallots
- 2 Tbsp. Minced ginger
- 6 ounce Rice wine vinegar
- 2 ounce Soy sauce
- 1 ounce Sesame oil
- 8 ounce Extra virgin extra virgin olive oil
- 2 x Oranges,, juiced
- 2 x Limes,, juiced
- 1/2 c. Wakame Seaweed
- 1 x Cucumber, thinly sliced
- 1 pkt Alfalfa sprouts
- 1 1/2 Tbsp. Julienned
- 2 x Cooked Dungeness Crabs,, cleaned
- 3 x Scallions
Directions
- VINAIGRETTE: In jar combine all ingredients. Cover tightly and shake vigorously. Set aside till ready for use.
- SALAD: In a bowl filled with hot water soak seaweed till 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
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