Warm Alaskan King Crab With Mushroom Salad

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the tapioca, lower the heat, and simmer until tapioca is tender, about 1 hour.

3. 3

   After 45 minutes, add a large pinch of salt.

4. 4

   Drain tapioca, and rinse well under cold water.

5. 5

   Place 3 bunches of the shiso leaves, chives, peanut oil and rice-wine vinegar in a blender, and blend until smooth.

6. 6

   Season with salt to taste.

7. 7

   In a medium bowl, combine half the shiso-chive puree with the tapioca, and toss well.

8. 8

   Reserve remaining puree for garnish.

9. 9

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

10. 10

    Melt butter in a small saucepan, and add the crab.

11. 11

    Saute until crab is heated through, about 1 minute.

12. 12

    Chop remaining shiso, and stir into tapioca mixture.

13. 13

    To serve, divide tapioca among 4 plates, and top with mushrooms and then with warm crab.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.