Crabmeat with Wasabi Mayonnaise

Crabmeat with Wasabi Mayonnaise one of traditional Japanese cooking art.

Ingredients :

1 tablespoonful sake
1 tablespoonful salt ( or to taste )
8 fresh Alaskan (snow) crab stick
ice water, for cooling
4 strips of daikon 4 inches by 1/2 inch ( 10cm by 12mm )
16 long chives, stemmed
1/4 punnet mustard cress

Wasabi mayonnaise :

50gram light mayonnaise
10gram wasabi


Method :

Boil a pot of water. Add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't break apart, then boil. When cloth floats to the surface, remove crab and put it in iced water. Unwrap the crab legs once they have chilled.

Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Put a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.

Note : Lobster meat can be substituted for crabmeat

This traditional Japanese Cuisine ready to serve for 4


Check for my other Japanese Recipe :

• Ochazuke with Salmon Flakes