Lump Crab And Seaweed Salad With Fried Rice Noodles Recipe - Cooking Index
Lump Crab And Seaweed Salad With Fried Rice Noodles Recipe - Cooking Index
| 10 oz | 284g | Fresh lump crab meat - shells and |
| Cartilage removed | ||
| 1 | Mango - peeled, and (small) | |
| Cut into 1/2" dice | ||
| 5 | Chives - (to 6) - finely chopped | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Mirin - (rice wine) - to taste | ||
| 1 | Frozen dark-green seaweed - thawed, | |
| (available in nutrition stores or | ||
| Specialty Asian stores) | ||
| 1 tablespoon | 15ml | Soy sauce - or to taste |
| 1 tablespoon | 15ml | Sesame oil - or to taste |
| 1 tablespoon | 15ml | Toasted sesame seeds |
| 1 | Rice noodles - (sm pkg) | |
| 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. 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.
This recipe yields 4 to 6 servings.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8882 broadcast 05-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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