Lump Crab And Seaweed Salad With Fried Rice Noodles Recipe
Servings: 4
Ingredients
- 10 ounce Fresh lump crab meat shells and cartilage removed
- 1 sm Mango peeled, and cut into 1/2" dice
- 5 x Chives - (to 6) finely minced Salt to taste Freshly-grnd black pepper to taste Mirin - (rice wine) to taste
- 1 sm bag Frzn dark-green seaweed thawed, (available in nutrition stores or possibly specialty Asian stores)
- 1 Tbsp. Soy sauce or possibly to taste
- 1 Tbsp. Sesame oil or possibly to taste
- 1 Tbsp. Toasted sesame seeds
- 1 pkt Rice noodles - (sm pkg) Peanut oil for frying
Directions
- In a bowl combine the crab meat, mango, chives, salt, pepper and mirin, tossing to combine. Taste and adjust seasoning with additional mirin, salt and/or possibly pepper.
- In a second bowl season the thawed seaweed with soy sauce and sesame oil to taste. Sprinkle seaweed with sesame seeds and toss to combine.
- In a small deep pan heat 1 to 2 inches of peanut oil to 360 degrees. Fry the rice noodles till crispy and transfer to paper towels to drain. Season with salt.
- Arrange seaweed on a plate. Place crab meat on top and garnish with crispy noodles.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 47 | 33% |
| Total Fat 5.34g | 7% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 464mg | 19% |
| Potassium 377mg | 11% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.68g | 4% |
| Protein 15.59g | 25% |
