3 asian courses Recipes

blue crab backfin crabmeat, whole asian pears, diced, stalk celery, diced, carrot, diced, leek greens , diced then washed, water chestnuts, chopped, honey, clos du bois chardonnay, mayonnaise, fraiche, toasted cashews , course chopped

rice vinegar, parsley, green onion , coursely chopped, ginger , root peeled and grated, brown sugar, salt, oil (use all canola or up to half olive )