Spanner Crab and Egg Yolk Rice with Japanese Land Seaweed and Aonori Salt

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Preparation info

  • Serves

    8

    • Difficulty

      Complex

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

To Serve

  • 100 g ( oz) unsalted butter, diced
  • 400 g (14 oz) picked spanner crab meat
  • 12 organic egg yolks
  • 320 g (11¼ oz) cooked sushi rice
  • ½ bunch tarragon, chopped
  • flaked sea salt and freshly ground black pepper
  • 32 Japanese land seaweed sprigs

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