Asian Crab and Vegetable Salad
|Lump crabmeat||1 Pound, picked over|
|Lemon juice||1⁄4 Cup (4 tbs)|
|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|
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.