Fresh greens tossed with sweet bell peppers, onions and crispy rice noodles in a sweet and spicy Plum-Chile Dressing, topped with golden-brown bite-size Wild Alaska Crab cakes.
4 lb. 8 oz. mini breaded Alaska Crab cakes, frozen (1 oz. each)
Step 4.)
12 oz. red bell peppers, julienned fine
12 oz. yellow bell peppers, julienned fine
12 oz. red onions, sliced thin
1 lb. 2 oz. rice sticks, crisp-fried
72 tomato wedges
2 cups green onions, chopped
2 cups cilantro leaves, chopped
¾ cup sesame seeds, toasted
Step 1. Plum-Chile Dressing
1
To make Plum-Chile Dressing, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
For each serving, deep-fry or pan-fry 3 crab cakes until golden and cooked through; drain.
Step 4.
5
In bowl, toss 5 oz. cabbage and mesclun mix with ½ oz. red peppers, ½ oz. yellow peppers, ½ oz. onions and a scant ¼ cup Plum-Chile Dressing to coat.
6
Add ¾ oz. rice sticks; toss gently. Plate. Top with 3 tomato wedges and crab cakes, a generous 1 Tbsp. green onions, 2 tsp. cilantro and 1 ½ tsp. sesame seeds.
4 lb. 8 oz. mini breaded Alaska Crab cakes, frozen (1 oz. each)
Step 4.)
12 oz. red bell peppers, julienned fine
12 oz. yellow bell peppers, julienned fine
12 oz. red onions, sliced thin
1 lb. 2 oz. rice sticks, crisp-fried
72 tomato wedges
2 cups green onions, chopped
2 cups cilantro leaves, chopped
¾ cup sesame seeds, toasted
Directions
Step 1. Plum-Chile Dressing
1
To make Plum-Chile Dressing, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
For each serving, deep-fry or pan-fry 3 crab cakes until golden and cooked through; drain.
Step 4.
5
In bowl, toss 5 oz. cabbage and mesclun mix with ½ oz. red peppers, ½ oz. yellow peppers, ½ oz. onions and a scant ¼ cup Plum-Chile Dressing to coat.
6
Add ¾ oz. rice sticks; toss gently. Plate. Top with 3 tomato wedges and crab cakes, a generous 1 Tbsp. green onions, 2 tsp. cilantro and 1 ½ tsp. sesame seeds.
