Jumbo lump crab salad with citrus, ginger and soy vinaigrette

 
           JUMBO LUMP CRAB SALAD WITH CITRUS, GINGER AND SOY VINAIGRETTE
 
 Recipe By     :CHEF DU JOUR SHOW #DJ9118
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vinaigrette: 
        2  tablespoons   chopped shallots 
        2  tablespoons   chopped ginger 
        6  ounces        rice wine vinegar 
        2  ounces        soy sauce 
        1  ounce         sesame oil 
        8  ounces        extra virgin olive oil 
        2                oranges, -- juiced 
        2                limes, -- juiced 
                         Salad: 
      1/2  cup           Wakame Seaweed 
        1  cucumber,     thinly sliced 
        1  package       alfalfa sprouts 
    1 1/2  tablespoons   julienned 
        2  cooked        Dungeness Crabs, -- cleaned 
        3                scallions 
     
 
 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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