Crabmeat with Wasabi Mayonnaise


The Complete Book of Sushi

Published by Periplus Editions (HK) Ltd.

Crabmeat with Wasabi Mayonnaise
Crabmeat with Wasabi Mayonnaise

Editor's Note: This elegant crab recipe is the perfect thing to make when you want to impress your friends and family. Though this Crabmeat with Wasabi Mayonnaise recipe is elegant, it's also effortless. Tender crab legs are wrapped with chives and then topped with homemade wasabi mayonnaise. The presentation of the assembled crab legs is what makes this dish so special. Make Crabmeat with Wasabi Mayonnaise as a simple appetizer for your next special occasion or as a delicious addition to a sashimi or sushi spread.

Makes4 servings


  • 1 tablespoon sake
  • 1 tablespoon salt
  • 8 fresh Alaskan (snow) crab sticks
  • iced water, for chilling
  • 4 strips of daikon 4 inches x ½ inch (10 cm x 1 cm)
  • 16 long chives, stemmed
  • 1/4 punnet mustard cress
  • Wasabi Mayonnaise:
  • 1/3 ounce (10 g) wasabi paste
  • 1 3/4 ounce (50 g) light mayonnaise


  1. Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When the cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled. 

  2. Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Place a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.


Lobster meat can be used instead of crabmeat. 


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