CRAB APPLE SALAD WITH WASABI DRESSING

CRAB APPLE SALAD WITH WASABI DRESSING

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Ingredients

Adjust Servings:
Crab Salad
90 grams cooked king crab meat alternatively you can use any crab you like
1 tablespoon orange Japanese tobiko flying fish roe
30 grams diced cucumber
1/4 sheet seaweed
Sliced Green Apple
1 green apples
10 grams Sugar
10 millilitres Lemon Juice
30 millilitres Water
Wasabi Sauce
8 grams wasabi powder
80 grams Japanese mayonnaise
40 grams condensed milk
1 teaspoon Lemon Juice
Yuzu Soy Dressing
90 millilitres Japanese soy sauce
30 grams Sugar
50 grams yuzu juice
2 grams Garlic finely chopped to puree
10 grams fresh ginger juice grate fresh ginger and squeeze to obtain juice
Cuisine:
  • Serves 1
  • Medium

Ingredients

  • Crab Salad

  • Sliced Green Apple

  • Wasabi Sauce

  • Yuzu Soy Dressing

Directions

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For Wasabi Sauce

  1. Combine all ingredients and reserve.

For Yuzu Soy Dressing

  1. Combine all ingredients and reserve.

For Sliced Apple

  1. Slice the green apple on a mandolin if you have one, otherwise cut into matchstick sized slices.
  2. Mix with the sugar, lemon juice and water and reserve until needed.

Assembly

  1. Take your crab and break it into good sized chunks.
  2. Squeeze out excess liquid and put in a large mixing bowl together with the orange tobiko and cucumber.
  3. Place 3 tbsp of the wasabi sauce together with the other ingredients and mix together carefully so as not to break the apple.
  4. Spoon the crab and apple mix onto your plate to build a nice mould.
  5. Finish the plate with 2 Tbsp of Yuzu Soy Dressing and garnish with finely sliced seaweed and edible flowers.

 

Jeff Tyler

Prior to joining Novikov Jeff Tyler was at the Mandarin Oriental Marrakech where he worked as Chef de Cuisine. He was responsible for the creation and execution of Morocco’s premiere contemporary Japanese restaurant. Prior to this, he assisted on the operational side of the Mandarin Oriental Barcelona, working alongside the 5-times Michelin award winning chef Carmen Ruscalleda.

In 2004, having trained and cut his teeth in his native New Zealand, Tyler decided to make the move to Japan. There he became a protégé of Mr Toshkatsu Chiku-san, President of Chiku Ya Restaurant Group in Hamamatsu, working as the only westerner in a solely Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura, sushi and other traditional dishes.

Tyler then left Japan to hone his skills in such leading establishments as the deluxe Mangapapa Petit Hotel in New Zealand and Roka in London.

In early 2011, Jeff was invited back to Japan, spending a month at the Shizouka tuna markets, mastering the art of whole tuna cutting.

 

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