Chinese crab salad in tomato baskets

10 Servings

Ingredients

Quantity Ingredient
4 cups Fresh crabmeat
2 cups Peeled, halved, seeded
Cucumbers -- thinly sliced
2 cups Shredded green cabbage
2 tablespoons Grated red onion
2 tablespoons Toasted sesame seed
¼ cup Minced cilantro
1 cup Rice vinegar
⅔ cup Light honey
2 tablespoons Low-sodium tamari or soy
Sauce
2 tablespoons Grated gingerroot
2 tablespoons Dark sesame oil
2 teaspoons Herbal salt substitute
½ cup Chopped roasted macadamia
Nuts
1 cup Chow mein noodles
(optional)
Lettuce leaves -- for lining
Platter
5 larges Ripe tomatoes

Directions

1. In a large bowl combine crabmeat, cucumbers, cabbage, onion, sesame seed, and cilantro. Toss well.

2. In another bowl whisk together vinegar, honey, tamari, gingerroot, oil, and salt substitute. Pour over crabmeat mixture and toss well. Add nuts and noodles (if used).

3. Line a platter with lettuce leaves. Cut each tomato in half width-wise.

With a sharp knife, score interior and scoop out pulp to form a shell. Fill with a generous portion of crab salad and place on lettuce-lined platter.

Recipe By : the California Culinary Academy File

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