🦀 Crab sashimi
Crab sashimi is a simple Japanese plate of fresh crab meat, sashimi-grade, served with fine threads of daikon radish and fresh shiso leaves. The delicate meat is sweet, soft and clean-tasting, and is usually served in its natural form, pulled from the legs. The crisp daikon and the minty, peppery shiso freshen the palate between bites. It is served chilled as a light starter or as part of a larger sashimi selection.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g fresh crab meat
- 150 g daikon radish
- 6 fresh shiso leaves
- Wasabi paste (optional)
Method
- Keep the crab meat very cold and separate it gently into neat pieces, removing any shell.
- Peel the daikon and cut it into very fine threads; soak in cold water for 5 minutes and drain well.
- Pile the daikon on chilled plates, lay a shiso leaf alongside and arrange the crab over it. Serve at once.
How to make it lighter
- Skip creamy dips; a squeeze of citrus is enough with sweet crab.
- Eat plenty of the daikon — it adds crunch and volume for very few calories.
- Sashimi without rice is a much lighter plate than nigiri or rolls.
History
Raw crab is eaten in Japan mainly where very fresh crab is available, such as the Hokkaido coast and the Sea of Japan in winter.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →