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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Vinaigrette:
2 tbsp. chopped shallots
2 tbsp. chopped ginger
6 fl. oz. rice wine vinegar
2 fl. oz. soy sauce
1 fl. oz. sesame oil
8 fl. oz. extra-virgin olive oil
2 oranges, juiced
2 limes, juiced
Salad:
1/2 cup Wakame seaweed
1 cucumber, thinly sliced
1 pkg. alfalfa sprouts
1-1/2 tbsp. julienned ginger
2 Dungeness crabs, cooked and cleaned
3 scallions
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Directions:
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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.
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