Dungeness Crab and Winter Citrus Salad

Dungeness Crab and Winter Citrus Salad
Photo by James Carrier

Ingredients

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

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