Crab wakame with wasabi mayonnaise - Rick Stein

Serves 4

225g/8oz fresh white crab meat

225g/8oz wakame seaweed

½ cucumber, peeled

50g/2oz Dashi granules, plus extra to garnish

For the wasabi mayonnaise:

2 egg yolks

2 teaspoons white wine vinegar

1 teaspoon Wasabi paste

300ml/10fl oz rapeseed oil

½ teaspoon salt

Method

Refresh the wakame seaweed in boiling water for 5 minutes, then drain well and place in a bowl.  Mix the dashi granules with 100ml/4fl oz of boiling water and set both aside.

To make the mayonnaise, mix the egg yolks, white wine vinegar and wasabi paste together in a bowl. Using a wire whisk gradually beat in the oil a few drops at a time, until you have incorporated it all and have achieved a mayonnaise-like texture.  Season to taste with salt.

Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Cut across into thin slices. Add the cucumber to the wakame seaweed with the dashi and mix together well.

To serve, divide the crab meat equally between 4 ramekins and gently press down. Turn the crab meat out onto 4 plates and spoon a tablespoon of the wasabi mayonnaise alongside. Take a large handful of the cucumber and wakame seaweed and squeeze out the excess dashi. Place next to the crab meat, sprinkle a pinch of the dried dashi granules on top of the seaweed, and serve.

( Last Updated: 08-01-2009 )