This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Ingredients

Per Salad:

• 2 tablespoons ginger soy vinaigrette, recipe follows
• 2 hearts of palm, cut into thirds
• 1/2 cup baby greens
• 2 lavash crackers
• 4 ounces crab salad, recipe follows
• 2 tablespoons wasabi-flavored sour cream (about 1/2 teaspoon per 1/2 cup of sour cream)
• 2 tablespoons grilled scallion oil (3 grilled and pureed scallions per 1/2 cup of oil)
• Fresh cilantro, for garnish
• 1 wonton wrapper, fried and seasoned with Cajun powder

Directions

Ginger Soy Vinaigrette:

• 1/2 cup soy or tamari sauce
• 1 1/2 cups rice wine vinegar
• 1 large clove garlic, diced
• 1 1/2 tablespoon diced ginger
• 1 large shallot, diced

Crab Salad:

• 16 ounces Dungeness crabmeat, picked over for shells
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 red onion, diced
• 6 tablespoons nonfat mayonnaise
• 1 tablespoon crab boil seasoning
• 1 tablespoon chili powder
• 1 tablespoon cumin powder
• 1 tablespoon curry powder
• 1 tablespoon ground coriander
• 3 tablespoons chopped fresh cilantro
• Salt and white pepper
• Ginger-Soy vinaigrette, recipe follows