Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

  • 6 tablespoons rice vinegar
  • 6 tablespoons rice vinegar
  • 2 cups fat-skimmed chicken broth
  • 2 cups fat-skimmed chicken broth
  • 1 cup long-grain white rice
  • 1 cup long-grain white rice
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
  • + 17 more ingredients
    • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
    • Sesame Cream Dressing
    • Sesame Cream Dressing
    • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
    • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
    • About 1/3 cup sliced pickled ginger
    • About 1/3 cup sliced pickled ginger
    • 1 pound shelled cooked Dungeness crab (about 2 1/4 cups)
    • 1 pound shelled cooked Dungeness crab (about 2 1/4 cups)
    • 1 tablespoon sugar
    • 1 tablespoon sugar
    • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
    • About 8 ounces daikon sprouts, root ends trimmed, rinsed and drained
    • 2 or 3 ruby grapefruit (2 to 3 lb. total) or 4 to 6 blood oranges (1 1/2 to 2 1/4 lb. total)
    • 2 or 3 ruby grapefruit (2 to 3 lb. total) or 4 to 6 blood oranges (1 1/2 to 2 1/4 lb. total)
    • Sesame Cream Dressing
    • Sesame Cream Dressing

1. In a 1 1/2- to 2-quart pan, combine rice and broth. Bring to a boil over high heat, then reduce heat to very low, cover pan, and cook until liquid is absorbed and rice is just tender to bite, about 20 minutes. 2. Meanwhile, in a wide bowl, mix rice vinegar with sugar. When rice is cooked, spoo...

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