500 Sushi Dishes
I have seen Japanese and French friends sit for hours over a plate of freshly boiled crabs, picking happily away at the flesh – slow food to be lingered over and appreciated. If you're not happy with waiting, it is easy to buy processed crabmeat, and this is fine to use in gunkan.
- dalekordancer favorited Crab & Avocado Gunkan 01 Aug 09:35
- Emma H. favorited Crab & Avocado Gunkan 18 May 12:36
- Shantelle t. added Crab & Avocado Gunkan to gifts 08 Dec 07:04
- Lady.Blasphemy favorited Crab & Avocado Gunkan 15 Nov 20:31
- Rachell S. favorited Crab & Avocado Gunkan 31 Aug 15:00
- OH! Its the Domo :3 favorited Crab & Avocado Gunkan 24 Aug 17:08
- Zombie Babe favorited Crab & Avocado Gunkan 23 Aug 05:12
- mpanda favorited Crab & Avocado Gunkan 22 Aug 02:32
Any edible crab can be used in gunkan, though many tend to use spider crab for its sweeter flesh (there are a number of varieties of spider crab around the world, so ask your fishmonger for one with the sweetest flesh). Steam the crabs whole over a high heat for about 20 minutes (less for smaller crabs). Separate the crab body from the shell and remove the meat. Mix the brown and white crabmeat together, adjusting the ratio according to your preference.
Make the gunkan shape as described on page 93. Chop the peeled avocado into small pieces. Gently combine the chopped avocado with the crabmeat, or use decoratively fanned slices of avocado, and spoon the crabmeat onto the gunkan.
Pour the soy sauce on top of the crab directly from a dispenser rather than dipping the gunkan in a bowl of soy sauce.