Crab with Wakame Salad and Wasabi Mayonnaise

Ingredients

Contains: egg, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 40g/1½oz dried wakame seaweed
• ½ cucumber
• 225g/8oz fresh white crab
• 1 tbsp bonito
• ½ tsp dashi granules
• 40ml/1½fl oz warm water
• 8ml rice wine vinegar
• ½ tsp white sugar
• 1 tsp dark soy sauce
• 2 free-range egg yolks
• 2 tsp white wine vinegar
• 2 tsp wasabi
• 300ml/10fl oz rapeseed oil
• ½ tsp salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the dried wakame in a bowl, cover with water and soak for 10 minutes until softened. Drain, squeeze out excess water and chop into bite-size pieces.

2. Halve the cucumber lengthways, scoop out the seeds and slice thinly into half-moons.

3. Warm the 40ml water until hot but not boiling, then dissolve the dashi granules in it. Stir in the bonito and leave for 5 minutes, then strain out the bonito and keep the liquid.

4. For the dressing, whisk the dashi liquid with the rice wine vinegar, white sugar and dark soy sauce. Set aside.

5. For the wasabi mayonnaise, whisk the egg yolks (use pasteurized eggs), white wine vinegar and salt in a bowl. Add the rapeseed oil a few drops at a time, whisking constantly, until thick and emulsified.

6. Whisk the wasabi into the mayonnaise until evenly green. Chill until needed.

7. If the crab is raw, steam it or simmer it in a pan of boiling water for 3 to 4 minutes until the flesh is opaque and reaches 145°F (63°C). If it is already cooked, just drain and pat dry. Flake the crab into pieces.

8. Toss the wakame and cucumber with most of the dressing. Divide among four plates.

9. Top each portion with flaked crab and spoon over a little wasabi mayonnaise. Drizzle with the remaining dressing and serve chilled.