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  • Lump Crab And Seaweed Salad With Fried Rice Noodles

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    Lump Crab And Seaweed Salad With Fried Rice Noodles
    Servings: 4
    by Global Cookbook
    92760 recipes
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    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.

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