This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can find good, fresh tubs of crabmeat at the supermarket I can really rely on this as a table and tummy filler when I don't have much time for slow, store-by-specialist-store shopping. The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for the two of us at home, or when it's me and a girlfriend and a chilled bottle of rose.
In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.
To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.
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 4 plates.
Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.
Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.
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Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Nigella Lawson(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
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