Crab, seaweed + more seaweed!

Crab, seaweed + more seaweed!

By
From
Poke
Serves
4
Photographer
Matt Russell

This dish is all about subtle, sweet crab with salty seaweed, smooth creamy mayo and crunchy nori. A great plate to share as an appetiser – or if you’re feeling greedy, halve the recipe and eat on your own.

Ingredients

Quantity Ingredient

Mayo dressing

Quantity Ingredient
4 tablespoons see method for ingredients
20g dried wakame, rehydrated in cold water for 5 minutes, then drained
generous squeeze lemon juice

Crab

Quantity Ingredient
2 fresh crabs, prepared by your fishmonger

Sides

Quantity Ingredient
4 nori sheets
1 teaspoon togarashi powder
pinch salt
200g goma seaweed salad
4 lemon wedges

Method

  1. Preheat the oven to 180°C.
  2. In a blender, blitz the mayo, wakame and lemon juice until smooth. Transfer to a bowl and combine with the crab meat.
  3. Place one nori sheet on a baking tray. Brush with water and press the second sheet on top, brushing again with water. Roast in the oven for 3 minutes until the nori crisps up, taking care not to let it burn. Remove, sprinkle with togarashi and salt and cut into wide strips.
  4. Serve the crab on the nori strips with the goma and a wedge of lemon.
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