Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network