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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Weight Watchers Magazine October 1996
Servings: 6
¼ cup unsweetened pineapple juice
¼ cup rice vinegar
1 tablespoon low sodium soy sauce
2 teaspoon firmly packed brown sugar
1 teaspoon sesame oil
1 ½ pound Alaska king crab legs, cooked and shelled
3 tablespoon low sodium soy sauce
1 teaspoon fresh ginger root; grated
5 cup baby salad greens
1 medium cucumber, peeled and seeded, and cut into thin strips
1 cup bean sprouts
1 cup carrot, thinly sliced
1 cup shredded red cabbage
3 scallions, thinly sliced
½ cup chow mein noodles, plus 2 tablespoons
2 teaspoon 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 ½ 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.
Serving provides: ½ fat, 3 veg, 1 pro, ½ bread, 10 cal, 4 g fat, 2 g fiber.