Crab, Broccoli and Pepper Salad
3 small bunches watercress, dandelion or other fresh dark green, washed and patted dry
1 pound broccoli florets, steamed until crisp-tender
1 red bell pepper, seeds and membranes removed, thinly sliced
1 tablespoon bottled clam juice or water
1 chunk fresh ginger root about the size of a quarter
1/2-inch thick, peeled and minced
2 pounds crab meat, picked over for shells and cartilage
2 scallions, including green parts, thinly sliced, for garnish
Savory Sesame Mustard Dressing (see below)
Arrange greens on each of 6 salad plates. Place broccoli and bell pepper slices on plates in a decorative fashion radiating out from the center. Heat clam juice or water in a large nonstick skillet over medium-high heat until hot. Stir in ginger, then crab and cook just until heated through. Divide crab among plates, mounding in the center. Sprinkle with scallions. Drizzle on Savory Sesame Mustard Sauce and pass extras at table.