Seafood Salad

Crab and Shrimp Salad with lemongrass Vinaigrette

Crab and Shrimp mixture:
One  - Dungeness crab to yield 1 cup off crab meat
½ Cup - Chopped shrimp
2 T -  Fresh lemon juice
3 - 4 T- olive oil
1 - T Finely chopped chives
Salt and Pepper

Salad Vin
2 t- lemon juice
3 t - peanut oil
3 t - pure olive oil
2 t - Sherry vin

Salad Ingredient

½ cup - mango, Peeled and cut into julienne
½ cup - snow peas, cut fine julienne and blanched
½ cup - Cucumber julienne
1 ea - Tomato peeled, quartered, seeds removed and cut into strips
2 T - finely chopped chives
½ cup - Julienne of peppers red, yellow, orange

Lemon Grass Vinaigrette
1 c - rice wine vinegar
2 T - sugar
½ C - stalks of lemon grass finely chopped
Vest of 3 limes
½ c - corn oil
½ c - extra virgin olive oil

Crab mixture:
     Place the shrimp and crab meat into a bowl and add the chopped chives.  Add enough lemon juice and olive oil to lightly moisten the crab and shrimp, mixing carefully trying not to overwork the mixture.  Season lightly with salt and black pepper.

Lemon grass Vinaigrette
     Puree the lemon grass and lime zest with the rice wine vin allow to sit for ½ hour in the refrigerator.  Strain through a fine sieve pressing as much liquid as possible.  Measure the amount of vinegar- if it is less than the measured amount replace with extra rice wine vin.  Combine the soy sauce, corn oil, extra virgin olive oil and sugar.  Shake well and place into a bottle.

Salad Vinaigrette
Combine all the ingredients and keep in a bottle.

To Serve:
     Dress the mango, vegetables with the lemongrass vinaigrette: moisten well and season lightly with salt and pepper.  Sprinkle the border of the salad plate with chopped chives.  One inch from the outside border make a ring of the dressed salad mixture.  Scatter the crab carefully on top.  Lightly dress the salad greens with some the salad vinaigrette and season lightly with salt and pepper.  make a small mound in the middle of your salad plate.