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These Daikon Radish Boxes are topped with dollops of crab salad.

Martha Stewart Living, December 2000


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Makes 24


Ingredient Checklist


Instructions Checklist
  • Cut the daikon radishes into 1 1/4-inch cubes (make sure the bottom is cut evenly so the cube will sit flat). Use a 1-inch melon baller to scoop out a bowl in the center of each cube.

  • Bring a pot of water to a boil, and blanch the daikon boxes for 3 minutes. Drain, and set aside.

  • Pick over the crabmeat, and discard any shells or cartilage. Place the crabmeat in a medium bowl, and add the diced cucumber, mayonnaise, lemon juice, mustard, salt, and 1 teaspoon chervil leaves. Stir the mixture until combined.

  • Place 1 heaping teaspoon crab salad into each daikon box, and garnish with remaining chervil leaves. Serve.