*  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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