Crab Salad with Ginger and Dried Orange Peel
- TOTAL TIME: 15 MIN
- SERVINGS: 4
"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.
- 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
- 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.
It's an easy day-trip from Jing Tio's store to the Santa Barbara wine country, an ideal source for white Rhône varieties like Marsanne and Viognier. Blended together, they make a great partner for this piquant crab salad.