Frank's Recipes! Oriental Crab Salad

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Oriental Crab Salad

Yield: 6 servings

1/4 cup Unsweetened pineapple juice
1/4 cup Rice vinegar
1 tablespoon Low sodium soy sauce
2 tsp Firmly packed brown sugar
1 tsp Sesame oil
1 1/2 lb Alaska king crab legs; cooked and shelled
3 tablespoon Low sodium soy sauce
1 tsp Fresh ginger root; grated
5 cup Baby salad greens
1 med Cucumber; peeled and seeded, cut into thin strips
1 cup Bean sprouts
1 cup Carrot; thinly sliced
1 cup Shredded red cabbage
3 Scallions; thinly sliced
1/2 cup Chow mein noodles; plus 2 tablespoons
2 tsp Sesame seeds; browned

In a small bowl, combine pineapple juice, vinegar, 1 tablespoon soy sauce, brown sugar, and sesame oil; stir to mix well. Flake crab into bite-size pieces. In medium bowl, combine 3 tablespoons soy sauce and ginger root. Add crab, tossing to coat. Set aside. In large bowl, combine salad greens, cucumber, bean sprouts, carrot, cabbage, and scallions. Pour 1/2 cup dressing over salad mixture; toss to mix well. Divide greens between 6 plates and top with pieces of equally divided crab. Drizzle remaining dressing over crab. Sprinkle evenly with chow mein noodles and sesame seeds. Serve immediately.

Serving provides: 1/2 fat, 3 veg, 1 pro, 1/2 bread, 10 cal, 4 g fat, 2 g fiber.