Ingredients
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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Instructions
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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