Ingredients: 1 16oz package Wild Ocean Seafoods Cracked Crab Meat (King, Antarctic, or Dungeness) 1 8oz package of Japanese Glass Noodles (cooked per instructions) 1/4 cup Seasoned Rice Wine Vinegar (rice vinegar with sugar & salt) 4 to 5 drops Wasabi oil (or to taste) 4 to 5 drops of Sesame oil (or to taste) 1 sheet of Nori Seaweed dampened and cut into strips Soy (Shoyu) sauce for dressing the plate Preparation: Thaw Crab in Refrigerator Overnight Cook noodles, rinse in cold water, drain well In a large bowl add to the noodles 1/4 cup rice wine vinegar 5 drops of wasabi oil or to taste 4 drops of sesame oil again or to taste Using a Stack or Ring Mold (or create a three inch tall tube out of aluminum foil using a glass as the mold pattern) place a forkful of seasoned glass noodles; top with seaweed then top with a generous portion of Crab (try to save a large claw or leg piece for the very top) Plating: Remove the mold and dress the plate with drops of soy sauce and additional wasabi oil Serve immediately. Enjoy!
