Simple but stylish cold seafood salads. (recipes)

From: Sunset | Date: May 1, 1985 | Copyright information

Fresh and light, these cold main-dish salads use a variety of simple ways to prepare and present fish.

The first salad starts with cracked Dungeness crab; shell it and serve the meat (underneath the back shell of the crab) with the unshelled legs. Or buy shelled Dungeness, king, or other crab.

The second salad uses steeping, a way to cook fish in hot water to ensure maximum moistness and to preserve the delicate texture of the sole.

Sliced raw fish is served Japanese fashion in the third salad. You may need to visit an Asian market to get the wasabi paste (Japanese ...

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