Lump crab and seaweed salad with fried rice noodles

1 Servings

Ingredients

Quantity Ingredient
10 ounces Fresh lump crab meat with shells and cartilage removed
1 small 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 small Bag frozen dark green seaweed, thawed, available in nutrition stores or specialty asian stores
1 tablespoon Soy sauce or to taste
1 tablespoon Sesame oil or to taste
1 tablespoon Toasted sesame seeds
1 pack (small) rice noodles
Peanut oil for frying

Directions

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" <jfreeman@...> on May 31, 1997

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