From The Straits Times    |

easy crab salad recipe

Photography Jasper Yu Art Direction & Styling Nikki Ho

ASIAN CRAB AND TOMATO SALAD WITH EBIKO

Serves 2

INGREDIENTS
150g fresh crab claw meat*
2 chilled crab sticks, shredded
150g tako (octopus) sashimi, thinly sliced
1 small Japanese cucumber, julienned
8 cherry tomatoes, quartered
3 tbsp Japanese mayonnaise
2 tbsp ebiko (prawn roe)

* Available as “Pasterurised Fresh Crab Meat – Claw” from zairyo.sg

DIRECTIONS
1 Toss together the crab claw meat, crab sticks, tako, Japanese cucumber, cherry tomatoes and mayonnaise until the ingredients are well coated.
2 Top with the ebiko and serve.