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Blue Crab and Napa Cabbage Salad

Blue Crab and Napa Cabbage Salad

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YIELD

10

Servings

Ingredients

  • White Soy-Plum Vinaigrette
  • 315 grams Rice Vinegar

  • 50 grams sugar

  • 10 grams salt

  • 10 grams Rayu (chili sesame oil)

  • 50 grams white miso

  • 30 grams Plum Sauce

  • 20 grams 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.

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