Dressed crab meat with crunchy radish

Xavier Boyer

Xavier Boyer

17th December 2014
Xavier Boyer

Dressed crab meat with crunchy radish

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Dressed crab meat with crunchy radish recipe a try in your kitchen?


  • 500 g white crab meat
  • 1 whole stick of Japanese white radish – Daikon
  • Marie rose sauce – mixture of ketchup, mayonnaise, espelette chilli, a dash of cognac, Worcestershire sauce
  • Basic vinaigrette – olive oil, vinegar, seasoning
  • 1 big table spoon of honey


Serves 4 – 6
1. Wash & peel Daikon, then thinly slice width ways
2. Mix the basic vinaigrette with honey, warm the honey before mixing to have it mix in well and aroma permeate through
3. Marinate the daikon slices in the honey vinaigrette for 5 minutes, then take out to set aside
4. Mixed crab meat with Marie rose sauce, add in chopped tarragon
5. Assemble the dish by placing a disk of daikon on the bottom with a spoon full of crab meat
6. Place another daikon dish on top, garnish with finely chopped rosemary; stick cut red radish & an edible flower petal.

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