Crab Salad Stuffed Bell Peppers
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Crab Salad with Sesame Soya Vinaigrette
Serves2
Prep Time30 min
Time to Table30 min
A delicious combination of tastes and textures make this light, delicately flavoured salad a perfect main course for a summer lunch or a light supper.
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USED IN THIS RECIPE
Ingredients
1 tsp (5mL) dry seaweed such as dulse OR wakame (available at health food or Asian grocery stores)
4 radicchio leaves
1 pkg (227g) Clover Leaf Crab Delectables™, flake style
1 pkg (70 g) alfalfa-style sprouts, preferably daikon radish or baby onion
Sesame Soya Vinaigrette Dressing
2 tbsp (30mL) Japanese-style soya sauce
2 tbsp (30 mL) rice vinegar
1-1/2 to 2 tbsp (20-30 mL) mirin (rice wine)
1 tbsp (15 mL) sesame oil
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Soak seaweed in cold water 10 minutes; drain well. Rinse radicchio leaves with cold water and pat dry; place two leaves on each salad plate. In bowl, separate crab flakes, add drained seaweed; toss to combine. Arrange on raddichio leaves. Garnish with sprouts.
- To make dressing, combine soya sauce, rice vinegar, mirin and sesame oil in a shaker or blender, mix well. Pour dressing over salad and serve. Recipe can be doubled.
Tip:
- Japanese ingredients can be found in the Ethnic Foods section of many supermarkets and in Asian or health stores.
This recipe was developed by Chef Shinichiro Aoyama of EDO restaurants of Toronto, for Clover Leaf.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 220 | |
| Fat | 7 g | 11% |
| Saturated Fat | 1 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 5% | |
| Cholesterol | 15 mg | |
| Sodium | 1970 mg | 82% |
| Carbohydrate | 26 g | 9% |
| Fibre | 1 g | 4% |
| Sugar | 10 g | |
| Protein | 11 g | |
| Vitamin A | ||
| Vitamin C | 6% | |
| Calcium | 2% | |
| Iron | 6% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Low in Cholesterol | Source of Protein |
| Source of Vitamin C | Source of Iron |
