This is a print preview of "Lump Crab And Seaweed Salad With Fried Rice Noodles" recipe.

Lump Crab And Seaweed Salad With Fried Rice Noodles Recipe
by Global Cookbook

Lump Crab And Seaweed Salad With Fried Rice Noodles
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  Servings: 4

Ingredients

  • 10 ounce Fresh lump crab meat shells and cartilage removed
  • 1 sm Mango peeled, and cut into 1/2" dice
  • 5 x Chives - (to 6) finely minced Salt to taste Freshly-grnd black pepper to taste Mirin - (rice wine) to taste
  • 1 sm bag Frzn dark-green seaweed thawed, (available in nutrition stores or possibly specialty Asian stores)
  • 1 Tbsp. Soy sauce or possibly to taste
  • 1 Tbsp. Sesame oil or possibly to taste
  • 1 Tbsp. Toasted sesame seeds
  • 1 pkt Rice noodles - (sm pkg) Peanut oil for frying

Directions

  1. 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 possibly pepper.
  2. 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.
  3. In a small deep pan heat 1 to 2 inches of peanut oil to 360 degrees. Fry the rice noodles till crispy and transfer to paper towels to drain. Season with salt.
  4. Arrange seaweed on a plate. Place crab meat on top and garnish with crispy noodles.
  5. This recipe yields 4 to 6 servings.