2 teaspoons grated fresh ginger
2 teaspoons lemon juice
1 1/2 tablespoons red or white wine vinegar
2 scallions, white and light-green parts chopped, dark-green tops sliced
1 teaspoon soy sauce
1/3 cup cooking oil
3/4 teaspoon salt
1/2 teaspoon grated lemon zest (from about 1/2 lemon)
1 avocado, preferably Hass
3/4 pound linguine
1/2 pound lump crab meat, picked free of shell
In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspoon of the salt. Blend until smooth, then stir in the lemon zest. Cut the avocado into 1/2-inch dice and add to the scallion vinaigrette.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss it with the vinaigrette and avocado and the remaining 1/2 teaspoon salt. Gently fold in the crabmeat. Sprinkle with the sliced scallion tops. Serve warm.
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 4 Servings