Warm Alaskan King Crab With Mushroom Salad
Published March 2, 1999
- Total Time
- 1 hour
- Rating
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Ingredients
⅔ cup large pearl tapioca
Salt
4 bunches shiso leaves, available at Japanese markets
1 bunch chives
⅓ cup peanut oil
3 tablespoons rice-wine vinegar
8 large cremini mushrooms, thinly sliced
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
8 ounces cooked Alaskan king crab meat, cleaned
Nutritional analysis per serving (4 servings)
26 grams carbs; 70 milligrams cholesterol; 487 calories; 20 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 38 grams fat; 2 grams fiber; 427 milligrams sodium; 12 grams protein; 1 gram sugar
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
- 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.
Private Notes