Recipe courtesy of Sara Moulton
4 to 6 servings



In a bowl combine the crab meat, mango, chives, salt, pepper and mirin, tossing to combine. Taste and adjust seasoning with additional mirin, salt and/or pepper.

In a second bowl season the thawed seaweed with soy sauce and sesame oil to taste. Sprinkle seaweed with sesame seeds and toss to combine.

In a small deep pan heat 1 to 2-inches of peanut oil to 360 degrees F. Fry the rice noodles until crispy and transfer to paper towels to drain. Season with salt.

Arrange seaweed on a plate. Place crab meat on top and garnish with crispy noodles.


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