3/8 cup of mayonnaise
Not quite a half teaspoon soy sauce (reduced sodium Tamari, if it's all the same to you!)
Not quite half a teaspoon Worcestershire sauce (and, please, will someone tell me once and for all how to say that?)
A few drops toasted sesame oil. It tastes a little nuttier than plain sesame oil. So go get some.
Wasabi paste, to taste. Try to use at least a half a teaspoon. It won't burn your mouth once it's all mixed in, I promise. I buy the powdered kind and keep it in the fridge. It lasts forever. Well, I don't know about forever, because I haven't gotten there yet, but it lasts a mighty long time.
Stir all that together, then add:
About a teaspoon crushed, fresh ginger. DO NOT SUBSTITUTE POWDERED, MOM. It's not even close to the same thing.
The zest from one small lime. Once again, DO NOT SUBSTITUTE DRIED. MOM.
About a teaspoon of lime juice.
Add the contents of the bowl to two cups of fresh, lump crab meat and stir it all together.
Last, stir in about a tablespoon of chopped green onion (green part only) and an entire bunch of watercress. Don't bother trying to rid the watercress of every last stem. Just take out the thickest ones; the rest of the stems will add crunch.
You can serve it over shredded Napa cabbage or on toast or crackers. Yum.