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Cook'n with Betty Crocker 
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Crabmeat Salad |
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Serves: 4 Print this Recipe1/4 cup water 1/4 cup white vinegar 1/4 cup sugar 1/2 teaspoon salt 2 teaspoons finely chopped garlic 1 tablespoon sesame oil Vegetable oil 2 ounces rice sticks noodles 1/2 head iceberg lettuce shredded (about 3 cups) 6 ounces cooked crabmeat 2 tablespoons chopped green onions (with tops) 1 tablespoon toasted sesame seeds (see Appetizers & Cold Dishes) Heat water, vinegar, sugar and salt to boiling over medium-high heat. Cook uncovered 5 minutes; cool. Stir in garlic and sesame oil. Cover and refrigerate dressing. Heat vegetable oil (1 inch) in wok to 425°. Pull noodles apart. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once, drain on paper towels. Toss lettuce and crabmeat with dressing until evenly coated. Let stand 5 minutes; drain. Add rice noodles, green onions and sesame seed; toss. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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