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| Arizona Crab Salad |
| Yields: 2 servings |
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| INGREDIENTS |
4 oz. Crab Salad (recipe below)
2 T wasabi sour cream
2 T grilled scallion oil
2 T Ginger Soy vinaigrette
2 lavosh crackers
1/2 C baby greens
1 sheet toasted nori wrap, julienned or wonton crisp
seasoned with Cajun pepper for garnish
2 hearts of palm, cut in 1/3
Ginger Soy Vinaigrette
1 part Soy or Tamari
3 parts Rice wine vinegar
1 clove Garlic, diced
1 T Ginger, diced
1 Shallot diced
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| METHOD |
| Combine garlic, ginger and shallot and caramelize. Deglaze with
soy and vinegar and strain.
Toss greens with vinaigrette.
On a plate, place the hearts of palm into a triangle shape and
place greens in the middle of the triangle.
Place lavosh cracker on top of the hearts of palm and the greens.
Spoon crab salad onto the lavosh, then spoon the sauces
around the plate and garnish with fresh cilantro and nori
wrap or wonton crisp. |
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