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Receta Jumbo Lump Crab Salad With Citrus, Ginger And Soy Vinaigrett

Name: Jumbo Lump Crab Salad With Citrus, Ginger And Soy Vinaigrett
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

de Global Cookbook

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Ingredientes

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

Direcciones

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