Chilled Crab and Watercress Salad with Yuzu-Kosho Vinaigrette

Bring a large pot of salted water to a rolling boil and cook the fusilli until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking, then toss with a teaspoon of sesame oil to keep it from sticking.

In a small bowl, whisk together the remaining sesame oil, the Yuzu-Kosho dressing, and a splash of water to create a vibrant, citrus-forward emulsion.

In a large mixing bowl, gently combine the cooled fusilli, the fresh crab meat (being careful not to break up the lumps too much), and the baby watercress.

Pour the yuzu-kosho vinaigrette over the salad and toss gently using two forks to lift and fold the ingredients, ensuring the crab is evenly distributed.

Plate the salad in a shallow bowl, ensuring a generous portion of crab is visible on top. Serve immediately while the watercress is crisp and bright.