Crab Salad with Ginger and Dried Orange Peel

• 3 tablespoons vegetable oil
• 3 large scallion whites, thinly sliced, plus 1 scallion green, thinly sliced
• 1 tablespoon minced fresh ginger
• 2 tablespoons sake
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 pound crabmeat, preferably Dungeness, Maine claw or lump, picked over
• Salt and freshly ground pepper
• 1/2 teaspoon granulated dried orange peel

1. In a large skillet, heat the oil.
2. Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes.
3. Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute.
4. Add the crabmeat and scallion green and toss lightly to coat.
5. Season with salt and pepper.
6. Transfer the salad to a platter and sprinkle with the granulated orange peel.
7. Serve at room temperature or lightly chilled.

vegetable oil, scallion whites, fresh ginger, sake, rice vinegar, soy sauce, sugar, crabmeat, salt, orange peel

Taken from www.foodandwine.com/recipes/crab-salad-ginger-and-dried-orange-peel (may not work)