July 21, 2017

CRAB SALAD

Ingredients:
Cooked crabs - 2 (medium sized)
Rice vinegar - 2 tbsp
Light soy sauce - 3 tsp
Egg yolk - 1
Dashi - 2 tbsp
Mirin - 1 tbsp
Sugar - 1 tsp

Method:

  • Dress the crabs as follows: Separate the claws and legs from the body of the crab. Crack their shells, pick out the meat and set aside. Remove the under shell from the body. 
  • Pull out the stomach which lies just behind the mouth. Discard the brownish/ grey gills which lie flat against the inner sides of the body. All the other meat is edible.
  • Place the crab meat in a bowl.Mix rice vinegar with 2 tbsp soy sauce.
  • Sprinkle over the crab meat. Marinate for at least 30 minutes.
  • Place the egg yolk into the top of a double boiler.
  • Add the dashi, mirin, one tsp soy sauce and sugar. Mix thoroughly.
  • Place double boiler over a medium heat and cook gently until mixture thickens, stirring all the time.
  • Remove  from the heat and leave until cool.
  • Drain the crab meat and arrange attractively on a serving platter under the crab shell.
  • Serve the sauce in individual dipping bowls. 
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