Ingredients 10 ounces Jonah Crab 3 ounces Sesame Seaweed 1 bulb Fennel 1 each Cucumber 1 Lemon Juice 1 each Tomato 8 each Radish Sea salt to taste Fish sauce taste - Fish Sauce 1 tablespoon Extra virgin olive oil Pepper Pink sauce for decor (mayo & dark brandy)

Instructions
1. Peel cucumber; cut in to 1.25-inch lengths and scoop some little bowls. Keep the peelings and some of the meat.

2. Cut fennel and steam with the left over cucumber until very soft, then blend with lemon juice and olive oil. Salt and pepper to taste. Pass thru chinois

3. Slice and julienne radishes.

4. Blanche tomato and dice the meat.

5. Chop seaweed, add to crab, add tomato, radish, fish sauce, salt and pepper to taste and olive oil.

PRESENTATION:
1. Place crab in a ring molds on 4 large plates. If you don't have a ring mold you can form the crab mixture with a spoon.

2. Place fennel and cucumber coulis on top of the crab, then remove mold.

3. Add cucumber bowl to the plate and fill with coulis and sprigs of fennel green.

4. Decorate the plate with accents of the pink sauce (a blend of mayo and dark brandy).

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Yields: 4 Servings
     Maisonette -- Nat Comisar

notes:  * A Chinois is an extremely fine meshed conical sleeve used for straining soups and sauces.
* Coulis is a thick sauce made from pureed vegetables or fruits.
* Fish sauce is a Thai condiment you can find in most specialty food stores.

Cuisine:

Main Ingredient:   Crab