MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian Style King Crab Salad
 Categories: Salads, Crab, Asian, Fusion, Low-cal
      Yield: 6 Servings
 
    1/4 c  Unsweetened pineapple juice
    1/4 c  Rice vinegar
      1 tb Soy sauce
      2 ts Brown sugar; firmly packed
      1 ts Sesame oil
  1 1/2 lb Alaska king crab legs;
           -cooked and shelled
      3 tb Soy sauce
      1 ts Fresh ginger root; grated
      5 c  Baby salad greens
      1 md Cucumber; peeled and seeded
           -cut into thin strips
      1 c  Bean sprouts
      1 c  Carrot; thinly sliced
      1 c  Red cabbage; shredded
      3    Scallions; thinly sliced
    1/2 c  Chow mein noodles; +2 tb
      2 ts Sesame seeds; browned
 
  To prepare dressing, 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.

  Adapted from a recipe by Weight Watchers Magazine October 1996
  
  From: Dorothy Nuckols
 
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