Lump Crab And Seaweed Salad With Fried Rice Noodles
Recipe By : Cooking Live Show #8882
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 small pack 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.
