Warm Alaskan King Crab With Mushroom Salad Food

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WARM ALASKAN KING CRAB WITH MUSHROOM SALAD



Warm Alaskan King Crab With Mushroom Salad image

Provided by Melissa Clark

Categories     salads and dressings, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • In a medium bowl, combine mushrooms, olive oil and lemon juice, and toss well.
  • Melt butter in a small saucepan, and add the crab. Saute until crab is heated through, about 1 minute.
  • 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.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 27 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams

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