Appetizers

Seaweed and Crab Orange Salad

61

This colorful salad comes in a natural container.

2
2 large oranges
¼ cup crab meat
2 tablespoons seaweed (soaked, boiled, and cut into small pieces)
2 tablespoon corn
Several pieces of cooked Edamame
If the oranges can’t stand well, trim the bottom. Be careful not to cut into the flesh. Cut the top open, this time through the flesh, in order to create a “cup.” Run a knife along the inside edge of the orange and separate the pulp and the peel. Remove the pulp with a fork. (When you do this, use a big bowl to catch any juice that my drop down. Cut the pulp into small pieces. The two oranges are hollowed out, but an orange juice and pulp after mixing with other materials, enough to fill two hollow oranges. Empty both oranges, but the pulp and juice from one orange, after mixing with other ingredients, should be enough for two portions. Mixed crab, seaweed, corn, edamame, orange pulp and 2 tablespoons of orange juice. Divide into two equal portions and fill both orange cups. Serve with lettuce or as is. You can use the remaining orange pulp for juicing or spread them out around the orange. (You can omit the seaweed if not available. It still looks and tastes good.) Note: If you accidentally cut through the bottom of the oranges, don’t panic. Just put everything in a deep bowl. You’ll find the juice that leaked through accumulated at the bottom of the bowl. When you finish the salad, throw away the orange peel and drink the juice!
Nutritions

Calories
556

Sodium
454mg
18% DV

Fat
34g
53% DV

Protein
14g
28% DV

Carbs
31g
10% DV

Fiber
6g
25% DV