Arizona Crab Salad

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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

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 non-fat 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 above