Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

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

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...

View full recipe at My Recipes

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