Vinaigrette
2 tablespoons chopped shallots
2 tablespoons chopped ginger
6 ounces rice wine vinegar
2 ounces soy sauce
1 ounce sesame oil
8 ounces extra virgin olive oil
2 oranges -- juiced
2 limes, juiced

Salad:
1/2 cup wakame seaweed
1 cucumber, thin sliced
1 package alfalfa sprouts
1 1/2 tablespoons julienned fresh ginger
2 cups cooked crab, cleaned
3 scallions

In jar combine all ingredients. Cover tightly and shake vigorously. Set aside until ready for use. Salad: In a bowl filled with warm water soak seaweed until soft. Dice after softening. In a large bowl combine cucumbers, seaweed, sprouts, ginger, crab and vinaigrette, being careful not to break up the crabmeat. Place salad in mounds on a plate and garnish with scallion.