INGREDIENTS
- 2 cups iceberg lettuce
- 1 cup seaweed
- 2 mini cucumbers
- 1/2 carrots
- 8 oz crab meat
- 2 eggs
- 4 green onions
- 1 jalepeno
- sesame seeds
Dressing
- 1 oz lemon juice
- 1 oz soy sauce
- 1 tsp sesame oil
- 1 tsp mustard
- 1 tbsp honey
- 2 oz olive oil
- salt
- pepper
METHOD
Scramble the eggs and season them with salt and pepper, add ½ oz of water, and to cook preheat a non-stick skillet, oil the bottom, and cook like a crêpe or a very thin frittata, once cooked remove and allow to cool, then cut into 3inch long strips about ¼ inch wide and set aside.
Prepare the dressing by mixing all the ingredients starting with lemon, soy sauce, mustard, honey and then add olive oil and sesame oil, mixing constantly, season to taste and set aside.
In a bowl place the iceberg lettuce, top it with the cucumber, carrots, and seaweed, gently mix to distribute the ingredients well, add the crab meat, green onions, jalapeño and the egg
strips, toss gently but well and dress with the vinaigrette, serve a mound in each plate and top with a sprinkle of roasted sesame seeds.