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.
Whisk all the vinaigrette ingredients together in a bowl until well combined. Set aside.
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 (
© 2014 All rights reserved. Published by Murdoch Books.