The Best Beef-Crab Wrap Ever

Diana Helfand
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Wednesday - April 25, 2007
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Bad things do happen to good people ... and these things even happen when folks are on holiday. That’s why the Visitor Aloha Society of Hawaii exists - to come to the aid and comfort of any visitors who are the victims of crime or adversity.

With such a noble purpose, VASH is supported by not only the visitor industry, but also members of law enforcement and government, good-hearted individuals who are touched by the stories of everyday people whose vacations would otherwise be ruined without the help of a group such as VASH, and so many others who care about the Hawaii “experience” that many people dream about and plan for all their lives.

Roy’s Restaurant, a mecca for Hawaii regional cuisine, opens its newest location on Waikiki Beach Walk April 27 with a gala fundraiser for VASH. The evening includes entertainment, cocktails, heavy pupus and dessert, with funds raised through the sale of the $175 tickets going to the charity. Carol Pregill, president of the Retail Merchants of Hawaii and a longtime board member of VASH, chairs the festivities with Ron Parsons, who is active with the Rotary Club of Honolulu.

I would like to dedicate this “Dynamite” recipe from Roy’s to them, as well as VASH’s amazing executive director Jessica Lani Rich and all the volunteers working on the fundraiser.



* 1 oz. crab mix (see below)
* 2 pieces asparagus tempura
* 2 slices avocado
* 5 1/2 oz. thin slices of lean beef (preferably Kobe beef)
* Cat’s Lakanilau Sauce
* Waimanalo Micro Greens as garnish
* Truffle Oil
* Shichimi

* Toasted black & white sesame seeds
* Thin sliced green onion
* 1 cup sushi rice
* Nori sheet

Cat’s Lakanilau Sauce

* 2 tablespoons white miso
* 1 teaspoon white sesame seeds
* 1 teaspoon black sesame seeds
* 1/3 teaspoon sambal oelek
* splash of soy sauce
* splash of lemon juice
* 1 tablespoon mayonnaise

Grind sesame seeds in coffee grinder or spice mill until powdery. In a mixing bowl, combine seeds, miso, sambal oelek, soy sauce, mayo and lemon juice. Mix well. Adjust ingredients to taste and to desired consistency. Sauce should be thick.

* Thin with rice wine vinegar if needed.

Crab Mix

* 4 oz. jumbo lump crab
* 2 teaspoons mayonnaise
* 1 teaspoon tobiko caviar
* 1/2 teaspoon scallions, thinly sliced
* splash of lemon juice
* pinch of togarashi
* salt
and pepper

Squeeze all excess water out of crab, then combine crab with ingredients. Consistency should be creamy, but not too wet.

Place a half sheet of nori horizontally in front of you. Cover nori with sushi rice and turn over. Place crab mix, tempura asparagus and avocado down center and roll it up. Top roll with seasoned beef. Cover roll with plastic wrap and use a bamboo rolling mat to firmly press the beef onto the rice while pinching the sides of the roll. Do not remove plastic wrap, cut into eight pieces, then remove plastic wrap. Place under broiler element until meat is medium to medium rare. Put a small dollop of Lakanilau Sauce on each piece. Garnish with green onion, shichimi togarashi, sesame seeds and micro greens tossed in truffle oil, wasabi and gari shoga (pickled ginger).

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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