Crab Salad with Ginger and Dried Orange Peel
"I use this machine all the time," says Jing Tio of his L'Equip dehydrator, which looks like a supersized plastic toaster with horizontal drying trays. Tio has perfected the art of drying orange peel, grinding it to create a citrus powder with a beautifully smooth flavor—delicious with his simple crab and scallion salad. You can buy granulated orange peel at specialty food shops.
Crab Salad with Ginger and Dried Orange Peel
Crab Salad with Ginger and Dried Orange Peel
© Earl Carter
Crab Salad with Ginger and Dried Orange Peel
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TOTAL TIME:
15 MIN
- SERVINGS: 4
Ingredients
- 3 tablespoons vegetable oil
- 3 large scallion whites, thinly sliced, plus 1 scallion green, thinly sliced
- 1 tablespoon minced fresh ginger
- 2 tablespoons sake
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 pound crabmeat, preferably Dungeness, Maine claw or lump, picked over
- Salt and freshly ground pepper
- 1/2 teaspoon granulated dried orange peel
Directions
- In a large skillet, heat the oil. Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes. Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute. Add the crabmeat and scallion green and toss lightly to coat. Season with salt and pepper. Transfer the salad to a platter and sprinkle with the granulated orange peel. Serve at room temperature or lightly chilled.
Crab Salad with Ginger and Dried Orange Peel
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