"A delicate dish, served cold," says McConnell. "For best results, cook the crab fresh on the day."
250 ml(1 cup) soy milk5 gmbonito flakes 1egg1egg yolk1 tbsplight soy sauce150 gmpicked blue swimmer or spanner crab meat1 tspfinely chopped chivesTo serve:coriander cressTomato dressing2very ripe large tomatoes1 tbspwhite or light soy sauce2 tbspgrapeseed oil½ tspsesame oil
Warm soy milk to 70C in a saucepan over low heat. Add the bonito flakes and a pinch of white pepper and set aside to infuse (10 minutes). Whisk the egg and yolk with the soy sauce in a bowl to combine. Strain the soy milk into the egg mixture and whisk to combine. Season with salt to taste. Pour into 4 x 150ml bowls or 1 x 600ml ramekin to a depth of no more than 2cm.
Cook custards in a steamer over medium heat, checking every 2 minutes, until just set to ensure the custard has a silken texture (5-10 minutes). Remove and refrigerate to cool (2-3 hours).
For tomato dressing, grate the tomatoes on a box grater (the pulp and seeds will work through the grater). Discard the skin and drain pulp in a sieve for 10 minutes. In a bowl, combine tomato pulp, soy sauce, grapeseed oil and sesame oil. Season to taste.
Ten minutes before serving, remove custards from the fridge and season crabmeat with a pinch of sea salt flakes. Spoon the tomato pulp over the custard and top with crabmeat, scatter with chives and coriander cress, and serve.