You are here

Asian Crab And Vegetable Salad

admin's picture
Ingredients
  Lump crabmeat 1 Pound, picked over
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dry mustard 1 Teaspoon
  Grated ginger 2 Tablespoon
  Rice wine vinegar 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Dry white wine 2 Tablespoon
  Vegetable oil 2 Tablespoon (Preferably Peanut)
  Oriental dark sesame oil 1⁄4 Teaspoon
  Cucumber 1 Small, peeled, halved lengthwise, seeded, and sliced
  Canned sliced bamboo shoots 1 Cup (16 tbs), drained, rinsed
  Canned sliced water chestnuts 1 Cup (16 tbs), drained
  Snow peas 1⁄4 Pound, cut into thin slivers
  Chopped pimiento 2 Tablespoon
  Boston lettuce 2 , separated into leaves
Directions

1. In a large bowl, combine the crabmeat with the lemon juice and 1/8 teaspoon each of the salt and pepper. Refrigerate the mixture while you assemble the remaining ingredients for the salad.
2. Place the mustard in a bowl. Place the ginger in a piece of cheesecloth and squeeze it over the bowl to extract the juice; discard the ginger. Pour in the rice wine vinegar and whisk well, then add the garlic and wine, and whisk again. Let the mixture stand for 5 minutes before whisking in the vegetable oil and sesame oil. Add the remaining 1/8 teaspoon each salt and pepper. Set the dressing aside.
3. Add the cucumber, bamboo shoots, water chestnuts, snow peas, and pimiento (if using) to the crabmeat, and mix well. Pour the dressing over the salad and toss gently. Chill the salad for 30 minutes.
4. To serve, arrange the lettuce leaves on individual plates. Spoon the salad into the leaves and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Crab
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
4.260525
Average: 4.3 (19 votes)