By Dr. Mercola
Crab meat is a delicate food that’s bursting with the flavors of the sea. It’s versatile enough to be used on a variety of dishes like omelets and soups, but can also be served on its own, whether stir-fried in a tangy and spicy sauce, or simply steamed and served with raw butter.
If you’re looking for a new way to enjoy crabmeat, tossing it in a fresh salad is a wonderful idea. My recipe combines crabmeat with another equally delicious seafood: scallops. Serve with your favorite greens, and it’ll surely be a hit with your guests.
1 carrot, julienned
1 daikon, julienned
1 medium red cabbage, shredded
1 bunch green onions, chopped
1 jalapeno pepper, deseeded and chopped
¼ cup chopped cilantro
½ pound crabmeat
½ pound bay scallopsDressing:
2 tablespoons olive oil
2 tablespoons soy sauce
1 clove garlic, mincedProcedure:
Poach crabmeat and scallops, separately, for 30 seconds each. Drain and set aside.
Combine the remaining ingredients in a large bowl.
Add crab and scallops to the veggies, mix the dressing, pour over salad, and serve.
This recipe makes 4 servings.
(From Healthy Recipes for Your Nutritional Type)
Land and Sea Salad Cooking Tips
Most supermarkets sell pre-cooked crab claws and legs, but if you want to ensure the freshness of your dish, then you can buy a fresh crab. Your local farmers’ markets, seafood shops, and Asian grocery stores often carry fresh crab.
As much as possible, do not use imitation crabmeat you find in supermarkets. Not only is it highly processed, but it’s also typically made from golden threadfin bream, a fish facing extinction. Other cheaper species of white fish, such as pollock, are also used to make imitation crabmeat – the flesh is washed to remove the
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