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Crab of Aran Rice Bowl

Prep Time:

30 Minutes

Cook Time:

45 minutes


4 Servings



About the Recipe

Recipes and food styling Edel Breslin @oirtonics
Photography @nathaliemc, assisted by @greeneyedspirit


For the crab of Aran

  • 250g cooked crab meat

  • 1 Tsp fresh dill

  • 2 Tbsp mayonnaise

  • Zest and juice of 1 unwaxed lemon

For the Wakame and Moss Boss kraut

  • 15g Blitzed dried Wakame

  • 100ml Moss Boss Tonic

  • 200g curly kale

  • 150g thinly sliced fennel

  • 1 Tbsp soy sauce

  • 1 Tsp sea salt

For the soy pickled egg

  • 4 free range eggs

  • 3/4 cup soy sauce

  • 3 Tbsp mirin ( sweet Japenese rice wine )

  • 2 Tbsp unsweetened rice vinegar

  • 1 Tsp maple syrup

  • Dilisk, to garnish

For the Mango Mazzaleen mayo

  • 1 Tbsp mayonnaise

  • 1 Tbsp Birdhouse Mango Mazzaleen sauce

  • thinly sliced fresh cucumber, to garnsih

  • thinly sliced radish, to garnisih


Place wild rice, water, salt and lemon in a saucepan over medium-high heat. Stir and put the lid on.

Bring it to a boil, turn the heat down to low and let it simmer for 40-45 minutes. Drain excess liquid.

Place eggs in boiling water for 5 1/2 minutes ( for gooey eggs ). When done, run under cold water. Peel off shell.

In a mixing bowl, add soy sauce, mirin, vinegar and maple syrup. Place eggs in the marinade. This can be made the night before.

Place the cooked crab in a mixing bowl with fresh dill, zest and juice of a lemon and mayonnaise. Mix well and season. Place in the fridge until ready to plate.

Mix wakame, curly kale, fennel, Moss Boss Tonic, soy sauce and sea salt together in a bowl.

For mango mayo, mix together mayonnaise and Birdhouse Mango Mazzaleen.

To garnish, on a mandolin or with a sharp knife, thinly slice fresh cucmber and raddish.

Build your rice bowl and drizzle with mango mayo.


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