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

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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