Crab Salad With Ginger And Dried Orange Peel

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3 tablespoons vegetable oil

3 large scallion whites, thinly sliced, plus 1 scallion green, thinly sliced

1 tablespoon minced fresh ginger

2 tablespoons sake

1 tablespoon rice vinegar

1 teaspoon soy sauce

1 teaspoon sugar

1 pound crabmeat, preferably Dungeness, Maine claw or lump, picked over

Salt and freshly ground pepper

1/2 teaspoon granulated dried orange peel

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