Crab Crunch* Recipe

Prep crab and cucumber

If using imitation crab, shred into bite-size strips with your hands or chop coarsely. If using lump crab, pick through for shells and flake gently. Place crab in a mixing bowl. Deseed the cucumber by slicing lengthwise, scraping seeds with a spoon, then dice into small 1/4-inch pieces.

Combine crab, diced cucumber, and sliced green onion in the bowl.

In a small bowl, whisk together 3 tablespoons Japanese mayonnaise, 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon lemon juice, salt and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the crab-cucumber mixture and gently fold until evenly coated. Taste and adjust seasoning (add a pinch more salt or lemon if desired). Chill while preparing motoyaki mayo and garnishes, at least 10 minutes to let flavors meld.

Preheat your broiler (or oven set to high broil) and position rack about 6 inches from the heat source. Alternatively you can use a kitchen torch for finishing.

In a small bowl combine 1/2 cup Japanese mayonnaise, 1 teaspoon sriracha (or rayu), 1 teaspoon mirin, 1/2 teaspoon soy sauce and 1/4 teaspoon sugar. Mix until homogeneous and slightly glossy.

Transfer motoyaki mayo into a small oven-safe ramekin or put into a piping bag (or zip-top bag with a corner snipped) for controlled topping.

If broiling: pipe or spoon the motoyaki mayo over the chilled crab salad in the portions you plan to serve (see plating note) or onto a separate small baking dish for bubbling. Broil 1–2 minutes until the mayo is lightly browned and bubbling — watch closely to prevent burning. If using a torch: pipe mayo and carefully torch the surface until lightly charred and bubbly, about 20–40 seconds per area.

Remove from heat and let rest 30 seconds; motoyaki will set slightly as it cools.

If serving as individual bites or sushi-style, spoon or pipe portions of the chilled crab salad onto small plates or onto nori or cucumber rounds. Leave room on top for motoyaki mayo.

Top each portion with a small dollop or piped swirl of the motoyaki mayo (which may be broiled on top of each portion or broiled separately and then spooned on).

Generously sprinkle 1 cup tempura flakes over the mayo-topped crab for crisp texture. Press lightly so some flakes adhere to the mayo.

Drizzle eel sauce (about 1 tablespoon per serving portion; total 3 tablespoons) in a zigzag over the assembled portions for sweet-salty glaze.

Finish with a light scatter of toasted sesame seeds and microgreens or shiso if using. Garnish with thin nori strips for contrast. Serve immediately so tempura flakes stay crisp.

Leftovers: store crab salad (without motoyaki mayo and tempura flakes) in an airtight container in the refrigerator up to 24 hours. Motoyaki mayo can be kept separately refrigerated up to 2 days; reheat under broiler briefly if desired. Add tempura flakes just before serving.