Instructions: Arrange crab on a platter, with small forks alongside.

In a small bowl, mix soy sauce with 3 to 4 teaspoons wasabi to taste. Mound ginger in another small bowl.

Have guests arrange portions of crab and spoonfuls of wasabi soy and pickled ginger on their plates, then extract bites of the crab with small forks, dip in wasabi soy, and eat with pickled ginger.

This recipe yields 10 to 12 appetizer servings.

Comments: Have crabs cleaned and cracked at the seafood market. Look for wasabi and pickled ginger in a well-stocked supermarket or an Asian food market. Offer extra wasabi for those who want their dipping sauce a little hotter.

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