Warm Alaskan King Crab With Mushroom Salad

Name: Warm Alaskan King Crab With Mushroom Salad
Total time: 1 h
Yield: 4 servings
Ingredients: 2/3 cup large pearl tapioca; Salt; 4 bunches shiso leaves, available at Japanese markets; 1 bunch chives; 1/3 cup peanut oil; 3 tablespoons rice-wine vinegar; 8 large cremini mushrooms, thinly sliced; 1/4 cup extra virgin olive oil; 1 tablespoon fresh lemon juice; 2 tablespoons unsalted butter; 8 ounces cooked Alaskan king crab meat, cleaned

Recipe from John Schenk

Adapted by Melissa Clark

Total Time: 1 hour
Rating: 4(10)
Comments: Read comments

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Ingredients

Yield:4 servings

⅔cup large pearl tapioca
Salt
4bunches shiso leaves, available at Japanese markets
1bunch chives
⅓cup peanut oil
3tablespoons rice-wine vinegar
8large cremini mushrooms, thinly sliced
¼cup extra virgin olive oil
1tablespoon fresh lemon juice
2tablespoons unsalted butter
8ounces cooked Alaskan king crab meat, cleaned

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to a boil. Add the tapioca, lower the heat, and simmer until tapioca is tender, about 1 hour. After 45 minutes, add a large pinch of salt. Drain tapioca, and rinse well under cold water.
Step 2
Place 3 bunches of the shiso leaves, chives, peanut oil and rice-wine vinegar in a blender, and blend until smooth. Season with salt to taste. In a medium bowl, combine half the shiso-chive puree with the tapioca, and toss well. Reserve remaining puree for garnish.
Step 3
In a medium bowl, combine mushrooms, olive oil and lemon juice, and toss well.
Step 4
Melt butter in a small saucepan, and add the crab. Saute until crab is heated through, about 1 minute.
Step 5
Chop remaining shiso, and stir into tapioca mixture. To serve, divide tapioca among 4 plates, and top with mushrooms and then with warm crab. Serve immediately.