Warm Alaskan King Crab With Mushroom Salad

Recipe from John Schenk

Adapted by Melissa Clark

Total Time
1 hour
Rating
4(10)
Notes
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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
Nutritional analysis per serving (4 servings)

491 calories; 38 grams fat; 9 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 462 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    In a medium bowl, combine mushrooms, olive oil and lemon juice, and toss well.

  4. Step 4

    Melt butter in a small saucepan, and add the crab. Saute until crab is heated through, about 1 minute.

  5. 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.

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Credits

Adapted from John Schenk, Clementine

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