Tropical salad

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He likes to bring together the best of all styles to create his own.
I dont like to repeat the same thing. For instance, I dont like the traditional way of pairing potato and corn with steak as I find it too heavy; I prefer putting chilled and crispy salad for something different, he said.
In his endeavour to be creative, he makes sure his creations are healthy by adding in generous amounts of vegetables. He also likes to try out with new ingredients, such as using eggplant for salad and fennel as complement to steaks.
It is learned that the chef has bagged several awards including Culinarie Malaysia bronze awards in 2001 and 2003. He was also the coordinator of Savour Malaysia launched by Tourism Malaysia director in 2004 in Sydney.

It is fresh meat that has been heated and vacuum-packed.
An unopened can of pasteurized crab has a refrigerated shelf life of many months and therefore can qualify as a pantry item, which we appreciate. Lump or flake/white crabmeat, taken from the body, are best to use here.
Goldstein notes that though you might be tempted to assemble the salad dressing in a blender or food processor, it might emulsify too quickly and become thicker than if prepared by hand. So choose the whisk; there will be fewer things to clean up and put away.
Serve with warm bread.
Crab Salad With Lemon-Mayonnaise Dressing
4 servings
1/2 pound haricots verts (green beans)
1 cup walnut halves
2 medium lemons, scrubbed
1 large egg yolk
1 teaspoon Dijon-style mustard
1/2 cup canola oil, or a mix of canola and extra-virgin olive oil
1 to 2 tablespoons water (optional)
Sea salt
Freshly ground black pepper
2 medium cloves garlic
1 English (seedless) cucumber (20 ounces total)
1 pound pasteurized or fresh lump crabmeat, drained, cartilage and shell bits removed
2 medium heads butter lettuce
1 bunch watercress
2 to 3 teaspoons walnut oil, plus more as needed (optional)
Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
Bring a large pot of lightly salted water to a boil over high heat

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