Fancy White Crab Salad on Toasted Brioche with Watercress and Yuzu-Kosho Dressing

Prepare the crab salad: In a chilled bowl, gently fold the fancy white crab meat with the yuzu-kosho dressing, being careful not to break up the lumps too much. The yuzu provides a bright, citrusy acidity while the kosho adds a subtle, lingering heat.

Prepare the base: Prepare the shrimp & grits mix according to package directions, cooking until creamy. Spread into a shallow serving bowl to act as a warm, comforting bed for the salad.

Prepare the greens: Toss the baby watercress lightly with a splash of yuzu juice to maintain its crisp, peppery bite.

Assemble: Spoon the chilled crab salad over the warm grits. Arrange the fresh, vibrant watercress alongside. Drizzle the reduced roasted heirloom tomato soup over the plate to add a deep, umami richness that ties the dish together. Serve immediately while the temperature contrast between the warm grits and chilled crab is at its peak.