Crabmeat with Wasabi Mayonnaise


  • 1 tablespoon sake
  • 1 tablespoon salt
  • 8 fresh Alaskan (snow) crab sticks
  • ice water, for chilling
  • 4 strips of daikon 4 inches by 1/2 inch (10cm by 12mm)
  • 16 long chives, stemmed
  • 1/4 punnet mustard cress

For wasabi mayonnaise:

  • 1 3/4 oz (50g) light mayonnaise
  • 1/3 oz (10g) wasabi

Serves 4


Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled.

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

Hint: Lobster meat can be substituted for crabmeat.

Recipe source

Reprinted with permission from the book:

Sashimi (The Essential Kitchen Series)

by Hideo Dekura

Periplus Editions (HK) Ltd.

Sashimi - fresh, delicate slivers of fish eaten raw - is the simplest of foods, but its subtle preparation and presentation raise sashimi to an art. Sashimi teaches you everything you need to know to create this addictive dish in your own kitchen from choosing the best and freshest piece of fish and preparing the right sauces to cutting techniques and knife honing.

ISBN 962 593 935 0

Source: Sashimi (The Essential Kitchen Series)
by Hideo Dekura
(c) Copyright 1998 Lansdowne Publishing Pty Ltd Reprinted by permission. All rights reserved.

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