Ingredients
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Crab Salad
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90 grams cooked king crab meatalternatively you can use any crab you like
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1 tablespoon orange Japanese tobikoflying fish roe
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30 grams diced cucumber
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1/4 sheet seaweed
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Sliced Green Apple
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1 green apples
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10 grams Sugar
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10 millilitres Lemon Juice
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30 millilitres Water
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Wasabi Sauce
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8 grams wasabi powder
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80 grams Japanese mayonnaise
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40 grams condensed milk
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1 teaspoon Lemon Juice
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Yuzu Soy Dressing
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90 millilitres Japanese soy sauce
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30 grams Sugar
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50 grams yuzu juice
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2 grams Garlicfinely chopped to puree
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10 grams fresh ginger juicegrate fresh ginger and squeeze to obtain juice
Directions
For Wasabi Sauce
- Combine all ingredients and reserve.
For Yuzu Soy Dressing
- Combine all ingredients and reserve.
For Sliced Apple
- Slice the green apple on a mandolin if you have one, otherwise cut into matchstick sized slices.
- Mix with the sugar, lemon juice and water and reserve until needed.
Assembly
- Take your crab and break it into good sized chunks.
- Squeeze out excess liquid and put in a large mixing bowl together with the orange tobiko and cucumber.
- Place 3 tbsp of the wasabi sauce together with the other ingredients and mix together carefully so as not to break the apple.
- Spoon the crab and apple mix onto your plate to build a nice mould.
- Finish the plate with 2 Tbsp of Yuzu Soy Dressing and garnish with finely sliced seaweed and edible flowers.