Crabmeat Salad


Serves: 4
Total Calories: 101

Ingredients

1/4 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 crab meat
2 tablespoons , chopped green onions, (with tops)
1 tablespoon toasted sesame seeds (see Appetizers & Cold Dishes)

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 34

This Crabmeat Salad recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.




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