zaterdag, 13 augustus 2011

Crab wakame with wasabi mayonnaise (rick stein)

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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


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.

15:03 Gepost door johan in rick stein | Permalink | Commentaren (0) | Tags: wakame, wasabi, crab, fish, rick stein, seafood | | | | Digg! Digg |  Facebook | |  Print |

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