Title: Crab Salad with Ginger and Dried Orange Peel

Yield: 4 servings

Ingredients

Instructions

I use this machine all the time, says Tio of his L'Equip dehydrator, which looks like a supersized plastic toaster with horizontal drying trays. Tio has perfected the art of drying orange peel, grinding it to create a citrus powder with a beautifully smooth flavor delicious with his simple crab and scallion salad. You can buy granulated orange peel at specialty food shops.

1. In a large skillet, heat the oil. Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes. Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute. Add the crabmeat and scallion green and toss lightly to coat. Season with salt and pepper.
Transfer the salad to a platter and sprinkle, with the granulated orange peel Serve at room temperature or lightly chilled