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Title: Lump Crab and Seaweed Salad with Fried Rice Noodles Categories: Cooking liv, Import Yield: 1 Servings 10 oz Fresh lump crab meat with -shells and cartilage -removed 1 sm Mango, peeled and cut into -1/2-inch dice 5 Chives, finely chopped , (up -to 6) Salt and freshly ground -black pepper Mirin, rice wine, to taste 1 sm Bag frozen dark green -seaweed, thawed, available -in nutrition stores or -specialty asian stores 1 tb Soy sauce or to taste 1 tb Sesame oil or to taste 1 tb Toasted sesame seeds 1 pk (small) rice noodles Peanut oil for frying In a bowl combine the crab meat, mango, chives, salt, pepper and mirin, tossing to combine. Taste and adjust seasoning with additional mirin, salt and/or pepper. In a second bowl season the thawed seaweed with soy sauce and sesame oil to taste. Sprinkle seaweed with sesame seeds and toss to combine. In a small deep pan heat 1- to 2-inches of peanut oil to 360 degrees F. Fry the rice noodles until crispy and transfer to paper towels to drain. Season with salt. Arrange seaweed on a plate. Place crab meat on top and garnish with crispy noodles. Yield: 4 to 6 servings Recipe by: Cooking Live Show #8882 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" |