*  Exported from  MasterCook  *

           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.

Yield: 4 to 6 servings




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