Crab Salad with Ginger and Dried Orange Peel

Name: Crab Salad with Ginger and Dried Orange Peel
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams crabmeat, preferably Dungeness, Maine claw or lump, picked over; 1 Tbsp minced fresh ginger; 1 teaspoons granulated dried orange peel; 1 Tbsp rice vinegar; 2 Tbsps sake; 4 servings Salt and freshly ground pepper; 3 larges scallion whites, thinly sliced, plus 1 scallion green, thinly sliced; 1 teaspoon soy sauce; 1 teaspoon sugar; 3 Tbsps vegetable oil

Crab Salad with Ginger and Dried Orange Peel might be just the main course you are searching for. This recipe makes 4 servings with 206 calories, 21g of protein, and 11g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up sugar, sake, rice vinegar, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

In a large skillet, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes.

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Green Onions

Ginger

Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute.

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Rice Vinegar

Soy Sauce

Sugar

Sake

Add the crabmeat and scallion green and toss lightly to coat. Season with salt and pepper.

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Salt And Pepper

Crabmeat

Green Onions

Transfer the salad to a platter and sprinkle with the granulated orange peel.

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Orange Zest

Serve at room temperature or lightly chilled.

Equipment

Frying Pan

Ingredients

Servings:

454grams

crabmeat, preferably Dungeness, Maine claw or lump, picked over 1Tbsp

minced fresh ginger 1teaspoons

granulated dried orange peel 1Tbsp

rice vinegar 2Tbsps

sake 4servings

Salt and freshly ground pepper 3larges

scallion whites, thinly sliced, plus 1 scallion green, thinly sliced 1teaspoon

soy sauce 1teaspoon

sugar 3Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.