Blue Crab and Napa Cabbage Salad

Name: Blue Crab and Napa Cabbage Salad
Yield: 10
Cuisine: Kitchen Cabinet
Ingredients: Raw blue crab claws; White Soy-Plum Vinaigrette; 315 grams Kikkoman® Rice Vinegar; 50 grams sugar; 10 grams salt; 10 grams Rayu (chili sesame oil); 50 grams white miso; 30 grams Kikkoman® Plum Sauce; 20 grams Kikkoman® Sushi Sauce; 9 grams garlic, minced; Salad; 60 grams crab claw meat; 50 grams vinaigrette; 60 grams thinly sliced Napa cabbage; Garnishes; Julienne green apple soaked in lime juice; Thinly sliced pickled ginger; Thinly sliced mint and cilantro

Image for Blue Crab and Napa Cabbage Salad

Yield

kikkoman products used:

Rice Vinegar Sushi Sauce (Unagi Tare)

ingredients

Raw blue crab claws

White Soy-Plum Vinaigrette
315 grams Kikkoman® Rice Vinegar
50 grams sugar
10 grams salt
10 grams Rayu (chili sesame oil)
50 grams white miso
30 grams Kikkoman® Plum Sauce
20 grams Kikkoman® Sushi Sauce
9 grams garlic, minced

Salad
60 grams crab claw meat
50 grams vinaigrette
60 grams thinly sliced Napa cabbage

Garnishes
Julienne green apple soaked in lime juice
Thinly sliced pickled ginger
Thinly sliced mint and cilantro

directions

To prepare crab claws, steam for 3 to 4 minutes in a Rational or steam oven in steam mode at 212°F. Shock in an ice water bath immediately and let cool completely. Remove crab meat from claws.
To prepare vinaigrette, whisk together vinegar, sugar and salt into a mixing bowl until sugar and salt have dissolved. Whisk in remaining vinaigrette ingredients. Taste and adjust if needed with a touch of water.
To assemble salad, gently toss crab with vinaigrette. Pile cabbage onto a salad plate or bowl and top with crab. Garnish with apple, ginger, mint and cilantro.

Recipe created in partnership with Chef Raymond Li at Li’s Dim Sum.

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