Mud Crab Salad

• 4 kg mud crab, freshly cooked
• 50 g hijiki seaweed (available from Japanese specialty shops)

Cut the crabs in half, wash the gravel and mustard from the heads, crack the claws and legs and remove all the flesh, being especially careful to remove all the flesh around the top of the legs.

Put the hijiki in a bowl, pour over sufficient boiling water to cover and leave for ten minutes. Then rinse under cold water and dry thoroughly. Add half the dressing to the mud crab flesh.