CRAB AND AVOCADO SALAD WITH JAPANESE DRESSING

By polloazul

Nigella Quick Collection app © 1998-2010 Nigella Lawson

Ingredients

• 2 tbsps mirin (Japanese sweet rice wine)
• 1/2 tsp wasabi paste
• 1 tbsp rice vinegar
• few drops sesame oil
• 1/2 tsp sea salt flakes or 1/4 tsp pouring salt OR 1/4 tsp pouring salt
• 1 long red chilli pepper, deseeded and finely chopped
• 1/2 lb crabmeat
• approx. 1 tsp lime juice
• 1 x 5 oz packet (or 5 cups) arugula
• 1 ripe avocado
• 1 –2 tsps chopped chives

Details

Servings 4

Preparation

Step 1

Step 1
In a large bowl, whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. Then remove about 4 teaspoons to another big bowl.

Step 2
To the first, more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly.

Step 3
To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates.

Step 4
Spoon a quarter of the crab mixture into a small ramekin the size of a US ⅓ cup measure, squishing down to get it all in.

Step 5
Unmould in the centre of a salad-lined plate. Turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates.

Step 6
Scoop out curls or humps of avocado and dot around on top of the salad. Spritz with a little lime juice, and sprinkle the chopped chives over the mounds of crab.