• Campbell Whitman

Miso Crab Salad with Avocado Mousse

This salad is luxurious in both texture and taste. But the subtle sweetness of both the crab meat and the mango with the umami of the miso is a bite you don't want to miss.

Miso Crab Salad with Avocado Mousse

200 g fresh crab claw meat

20 g green onions very thinly sliced (or chives)

115 g diced mango

1-2 t lemon or lime juice (I used 2)

1 avocado

60-70 g miso mayonnaise recipe (below)

1/4 t toasted black sesame seeds

1/4 t toasted white sesame seeds

Pepper, easy on the salt

1/2-1 t wasabi paste

Miso Mayonnaise

100 g Japanese mayonnaise

1/2 t wasabi paste

1 T toasted sesame oil

1/2 t soy sauce

20 g Shizo shinzu yellow miso paste

pepper NO salt


First mix the miso mayonnaise with the wasabi paste. Using this sauce with the sweet mango and crab meat needs some heat to balance out the sweetness.


Scoop the crab meat into a large bowl. Add the mango, miso mayonnaise, green onions and pepper. Mix together well, but do NOT over mix if possible. You want the crab meat to remain in chunks. Check if it needs any salt. Miso is a pretty salty ingredient.


In a small kitchen machine scoop the avocado meat and add some pepper a little salt and the citrus juice. Mix in the machine until all of the lumps are gone and the mousse is very smooth.


To plate, use a ring mold. Add 1/2 of the crab salad into the mold. Then, gently push as much as needed to one side, so that on the crab side, the salad goes up to the top of the ring mold. Then scoop half of the mousse into the other half. Spread it flat gently. Remove the ring and sprinkle the sesame seeds across their meeting point.