Salad of Snow Crab, Chrysanthemum Leaves, Nashi Pear and Ginger


Preparation info

  • Difficulty


  • Serves


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

The Chinese don’t really eat raw chrysanthemum leaves, but I noticed when I tried them uncooked that they add fragrance to any dish they are served with. The nashi pear and red vinegar also enhance the sweetness of the crabmeat. I believe snow crab to be the best eating crab in the world – super sweet and with great texture.



  • tablespoons sugar syrup (Essentials)
  • tablespoons shiro-dashi
  • tablespoons white soy sauce
  • 100 ml ( fl oz) Chinese red vinegar
  • 125 ml (4 fl oz/½ cup) ginger oil (Essentials)

The Rest

  • 4 cm ( inch) piece young ginger, peeled and finely julienned
  • 1 nashi pear, cored, cut into matchsticks, about 5 mm (¼ inch) thick
  • 400 g (14 oz) snow crab meat, picked over
  • 1 bunch chrysanthemum (tong ho), leaves picked
  • 1 tablespoon trout roe, to garnish



Whisk all the vinaigrette ingredients together in a bowl until well combined. Set aside.

The Rest

Put the julienned ginger in a bowl of cold water for 20 minutes. In a separate bowl, add the nashi pear, crabmeat, chrysanthemum leaves and drained ginger. Mix gently but thoroughly, then add about 200 ml (7 fl oz) of the vinaigrette. Mix again, taking care not to bruise the chrysanthemum leaves. Serve on a platter or divide among four plates, garnished with trout roe.