KING CRAB w/SHISO TAPIOCA & RAW CRIMINI

By BobD

Ingredients

• 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

Details

Servings 4
Adapted from events.nytimes.com

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.

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.