Warm Alaskan King Crab With Mushroom Salad
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 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
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
- 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