Crab Salad (Kani Salad) Izak

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Cucumber		5cm
Crabmeat		2 tbsp
Wakame seaweed		as you like
Avocado		1/4
Dressing:
Yuzu juice		100ml
Soy sauce		70ml
Rapeseed oil		50ml
Sesame oil		5ml
Onion (grated)		15g
Sesame seeds		as you like
Red amaranth cress		as you like

Method

Peel the cucumber, deseed and chop to bitesize pieces.

This is wakame seaweed.

Cut the avocado in half, then quarter before peeling. Cut in half again then into small dice.

Combine the avocado, cucumber and wakame seaweed in a bowl and mix. Add the crabmeat and mix.

Pile high on a plate and top with a touch more crabmeat. Mix the dressing ingredients together in a small bowl and pour over the salad. Garnish with lots of sesame seeds and red amaranth cress if you like.

CHEF

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