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Recipe by: fawzia
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See below ingredients and instructions of the recipe
: Vinaigrette:
2 TB chopped shallots
2 TB chopped ginger
6 oz rice wine vinegar
2 oz soy sauce
1 oz sesame oil
8 oz extra virgin olive oil
2 oranges, -- juiced
2 limes, -- juiced
: Salad:
1/2 c Wakame Seaweed
1 cucumber,thinly sliced
1 pk alfalfa sprouts
1 1/2 TB julienned
2 cooked Dungeness Crabs,
: -cleaned
3 scallions
VINAIGRETTE: In jar combine all ingredients. Cover tightly and shake
vigorously. Set aside until ready for use.
SALAD: In a bowl filled with warm water soak seaweed until soft. Dice
after softening. In a large bowl combine cucumbers, seaweed, sprouts,
ginger, crab and vinaigrette, being careful not to break up the
crabmeat. Place salad in mounds on a plate and garnish with scallion
Recipe By :CHEF DU JOUR SHOW #DJ9118
Date: 09/26/96
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

English celebrity chef also known as The Naked Chef. BBC food television shows.
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