Saturday, August 9, 2008

Crab Salad with Ginger & Orange Dressing

This great crab recipe has a fantastic Asian flair you will find yourself yearning for time and again! I prefer using Dungeness Crab meat for this recipe, but you can also use Snow Crab, Alaskan King Crab or Jonah Crab.

  • 3 tablespoons vegetable oil
  • 3 large scallion whites, thinly sliced
  • 1 large scallion green, thinly sliced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons sake
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 pound Dungeness Crab meat
  • Salt and freshly ground pepper
  • 1/2 teaspoon granulated dried orange peel

In a large skillet, heat the oil. Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes. Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute. Add the crab meat and scallion green and toss lightly to coat. Season with salt and pepper. Transfer the salad to a platter and sprinkle with the granulated orange peel. Serve at room temperature or lightly chilled.
Source:Orange Peel