CHILLED JAPANESE SEAFOOD SALAD TERIYAKI WITH IMITATION CRAB LEGS – GINGER – SESAME SEEDS – SEASONED ASIAN MEDLEY VEGETABLES INCLUDING CARROT STICKS – SUGAR SNAP PEAS – MINIATURE CORN IN TERIYAKI – SESAME SEED OIL SAUCE

A tribute to the many Japanese tourists who visit the Mediterranean area. . .

For 4:

–imitation crab legs (sold by Kroger; 8 legs, cut into bite-sized pieces)

–ginger (1 teaspoon)

–sesame seeds (1 tablespoon)

–Asian medley vegetables (frozen, Birds Eye; 1 package, cooked ahead of time; 6 minutes in the microwave)

–teriyaki sauce (3 tablespoons)

–sesame seed oil (1 tablespoon)

1 – Microwave the veggies for 6 minutes on high, add no water; let cool.

2 – Slice the imitation crab legs, and add to the cold veggies. Sprinkle ginger on top. Add teriyaki sauce and sesame seed oil. Fold all ingredients gently. Sprinkle sesame seeds on top of the entree.

3 – Chill for at least 2 hours before serving.

–recipe by C. Mabry, chef.

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