Crabmeat with Wasabi Mayonnaise

Ingredients:

• 1 tablespoon sake
• 1 tablespoon salt
• 8 fresh Alaskan (snow) crab sticks
• ice water, for chilling
• 4 strips of daikon 4 inches by 1/2 inch (10cm by 12mm)
• 16 long chives, stemmed
• 1/4 punnet mustard cress

For wasabi mayonnaise:

• 1 3/4 oz (50g) light mayonnaise
• 1/3 oz (10g) wasabi

Directions

Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled.
Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Place a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.
Hint: Lobster meat can be substituted for crabmeat.