RECIPE

© Earl Carter

Crab Salad with Ginger and Dried Orange Peel

• Recipe by Jing Tio

"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.

• Fast
• Healthy

Ingredients

1. 3 tablespoons vegetable oil
2. 3 large scallion whites, thinly sliced, plus 1 scallion green, thinly sliced
3. 1 tablespoon minced fresh ginger
4. 2 tablespoons sake
5. 1 tablespoon rice vinegar
6. 1 teaspoon soy sauce
7. 1 teaspoon sugar
8. 1 pound crabmeat, preferably Dungeness, Maine claw or lump, picked over
9. Salt and freshly ground pepper
10. 1/2 teaspoon granulated dried orange peel

Directions

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.