Lunch · Japanese · 15 min
Fancy White Crab Salad on Toasted Brioche with Watercress and Yuzu-Kosho Dressing
- Calories
- 660
- Protein
- 64g
- Carbs
- 58g
- Fat
- 24g
Ingredients
- 350g CRAB MEAT FANCY WHITE
- 150g BABY WATERCRESS
- 13 g SHRIMP & GRITS MIX (used as base/starch)
- 18.1 g YUZU ZEST & HOT PEPPER YUZU & KOSHO DRESSING
- 951.7 g ROASTED HEIRLOOM TOMATO SOUP (as flavor base for salad)
Method
- 01Prepare 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.
- 02Prepare 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.
- 03Prepare the greens: Toss the baby watercress lightly with a splash of yuzu juice to maintain its crisp, peppery bite.
- 04Assemble: 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.
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