Serves 2 175g (6oz) wild Alaska white crab meat, thawed if frozen 2 tbsps chopped fresh coriander 1 head pak choi, shredded 4 spring onions, trimmed and finely sliced 1 tbsp sesame oil 1 tbsp fish sauce (nam pla) or light soy sauce Juice of 1 lime 1 tbsp sweet chilli sauce 1 tsp finely chopped fresh red or green chilli (optional) Freshly ground black pepper
• Put the crab meat into a large bowl and use a fork to gently break it up into chunks. Add the coriander, pak choi and spring onions. • In a small jug, mix together the sesame oil, fish sauce or soy sauce, lime juice and chilli sauce. Add the fresh chilli, if using. • Add the dressing to the crab and toss gently to mix the ingredients together. Divide between two serving plates and season with freshly ground black pepper. Cook’s tip: You could use spinach leaves, shredded Chinese leaves or thinly sliced chicory instead of the pak choi - all would work well in this delicious recipe. It’s unlikely that you’ll need to season with salt, as both fish sauce and soy sauce are salty. Recipe from the Alaska Seafood Marketing Institute.