Recipe for Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrett

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
	Vinaigrette: ----------------
2 tbl	Chopped shallots
2 tbl	Chopped ginger
6 oz	Rice wine vinegar
2 oz	Soy sauce
1 oz	Sesame oil
8 oz	Extra virgin olive oil
2 x	Oranges,, juiced
2 x	Limes,, juiced
	----------------- Salad: ----------------
1/2 cup	Wakame Seaweed
1 x	Cucumber, thinly sliced
1 pkt	Alfalfa sprouts
1/2 tbl	Julienned
2 x	Cooked Dungeness Crabs,, cleaned

Instructions:

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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