WW Oriental Crab Salad
Recipe by: Weight Watchers Magazine, October 1996
Yield: 6 servings

1/4 cup unsweetened pineapple juice
1/4 cup rice vinegar
1 tbsp low sodium soy sauce
2 tsp firmly packed brown sugar
1 tsp sesame oil

1 1/2 lb Alaska king crab legs; cooked and shelled
3 tbsp low sodium soy sauce
1 tsp fresh ginger root; grated

5 cup baby salad greens
1 med cucumber; peeled and seeded cut into thin strips
1 cup bean sprouts
1 cup carrot; thinly sliced
1 cup shredded red cabbage
3 scallions; thinly sliced

1/2 cup chow mein noodles; plus 2 tablespoons
2 tsp sesame seeds; browned

To prepare dressing,
In a small bowl, combine pineapple juice, vinegar, 1 tablespoon soy
sauce, brown sugar, and sesame oil; stir to mix well.

Flake crab into bite-size pieces. In medium bowl, combine 3 tablespoons soy sauce and ginger root. Add crab, tossing to coat. Set aside.

In large bowl, combine salad greens, cucumber, bean sprouts, carrot, cabbage, and scallions. Pour 1/2 cup dressing over salad mixture; toss to mix well.

Divide greens between 6 plates and top with pieces of equally divided crab. Drizzle remaining dressing over crab. Sprinkle evenly with chow mein noodles and sesame seeds. Serve immediately.

Serving provides: 1/2 fat, 3 veg, 1 pro, 1/2 bread, 10 cal, 4 g fat, 2 g fiber.