Crab Cocktail
Nigella Lawson, Epicurious

(appetizer, Asian, crab, mayonnaise, lime, Chinese cabbage )

Crab Cocktail
Crab Cocktail

Yield: 2 servings


¼ C mayonnaise
¼ tsp soy sauce
¼ tsp Worcestershire sauce
few drops sesame oil
½ tsp wasabi paste
¼ inch fresh ginger
1 lime, halved
1½ C white crab meat
Chinese leaf cabbage to line 2 small plates when shredded
1 scallion
1 tsp pink peppercorns


  1. In a bowl, combine mayonnaise, soy sauce, Worcestershire sauce, sesame oil, and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of ½ the lime.
  2. Squeeze ½ tsp of lime juice into the bowl and mix everything together
  3. Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage.
  4. Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each.
  5. Finely chop the scallion and scatter over each plate and bash some pink peppercorns either in either a pestle and morter or put them in a freezer bag, close it and hit with a rolling pin and sprinkle these ober the crab cocktails.
  6. Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.
A dollop of Colman's English mustard may replace the wasabi paste.
Boston lettuce may be substituted for the Chinese leaf cabbage.