Outside the shell
Family, how many holidays have we been gathered in the kitchen, puzzling over what to do with the crab meat? You don’t want to overpower it with cheese and heavy stewing spices. You want to flatter the subtle sweetness, but not obliterate that fresh seafood essence. Lemon juice and salt are delicious, but lack a certain dimensionality.
Nori komi furikake to the rescue!
The principal ingredients are four: nori seaweed flakes, sesame seeds, salt, and sugar. The effect is sublime. A little rice wine vinegar or minced red pepper wouldn’t be amiss with this, but it really hits about the perfect balance for bringing your crab to life when you’re not looking for an absurdly rich, gratin-y preparation.