Crab And Pasta Salad Recipe
Ingredients
6 ounces vermicelli or other thin pasta
2 tablespoons Oriental sesame or peanut oil
1 medium size sweet red or green pepper, cored, seeded, and cut into matchstick strips
2 cloves garlic, minced
3 green onions, sliced thin
6 ounces fresh, thawed frozen, or canned crabmeat, picked over for bits of shell and cartilage
1 small head romaine or other lettuce, torn into bite size pieces
2 tablespoons reduced sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoon medium dry sherry or white wine
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Directions
Cook the vermicelli according to package directions, omitting the salt.
Drain and transfer to a serving bowl.
Meanwhile, heat 1 tablespoon of the sesame oil in a heavy 10 inch skillet over moderately high heat for 1 minute; add the red pepper and garlic and stir fry just until limp about 3 minutes.
Add the green onions and stir fry 30 seconds longer.
Combine the vermicelli, red pepper green onion mixture, crabmeat, and lettuce in a large bowl.
In a small bowl, whisk together the remaining sesame oil and the soy sauce, vinegar, sherry, sugar, and cayenne pepper.
Pour over the pasta mixture, tossing gently to mix.
Drain and transfer to a serving bowl.
Meanwhile, heat 1 tablespoon of the sesame oil in a heavy 10 inch skillet over moderately high heat for 1 minute; add the red pepper and garlic and stir fry just until limp about 3 minutes.
Add the green onions and stir fry 30 seconds longer.
Combine the vermicelli, red pepper green onion mixture, crabmeat, and lettuce in a large bowl.
In a small bowl, whisk together the remaining sesame oil and the soy sauce, vinegar, sherry, sugar, and cayenne pepper.
Pour over the pasta mixture, tossing gently to mix.
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