Crab And Cucumber With Golden Dressing Recipe
Ingredients
| Crab meat | 6 Ounce, canned | |
| Cucumber | 1 Small | |
| Rice vinegar | ||
| GOLDEN DRESSING | ||
| Egg yolks | 2 | |
| 4 Tbsps secondary bonito stock | ||
| Rice vinegar | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Cornstarch | 3/4 Teaspoon | |
| Salt | 2/3 Teaspoon | |
Directions
1. Peel and seed cucumber. Slice thinly crosswise. Soak for 10 minutes in 1 cup water containing scant 1/2 tsp salt.
2. Drain crab meat. Remove any shell or cartilage. Sprinkle lightly with rice vinegar and pinch sugar.
3. GOLDEN DRESSING: Combine dressing ingredients in a double boiler. Stir constantly over boiling water until mixture thickens. Remove from heat and continue stirring until mixture cools. When dressing approaches a mayonnaise-like consistency, set aside.
4. Drain cucumber. Wrap in cheesecloth and gently squeeze to remove excess moisture (or squeeze by hand). Lightly sprinkle with rice vinegar.
5. Mound cucumber in 4 small bowls. Arrange crab alongside cucumber. Spoon 1 Tbsp dressing over each serving.
2. Drain crab meat. Remove any shell or cartilage. Sprinkle lightly with rice vinegar and pinch sugar.
3. GOLDEN DRESSING: Combine dressing ingredients in a double boiler. Stir constantly over boiling water until mixture thickens. Remove from heat and continue stirring until mixture cools. When dressing approaches a mayonnaise-like consistency, set aside.
4. Drain cucumber. Wrap in cheesecloth and gently squeeze to remove excess moisture (or squeeze by hand). Lightly sprinkle with rice vinegar.
5. Mound cucumber in 4 small bowls. Arrange crab alongside cucumber. Spoon 1 Tbsp dressing over each serving.
Chef
