Warm Alaskan King Crab With Mushroom Salad Recipes

WARM ALASKAN KING CRAB WITH MUSHROOM SALAD

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.

CURRIED CRAB MEAT AND MUSHROOM SALAD

Steps:

• In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

HOT CRAB SALAD

Steps:

• Preheat oven to 375 degrees. Combine all the ingredients, except the crackers, and place in 4 individual ramekins or 1 large gratin dish. Top evenly with crushed butter crackers. Bake in oven for 20 - 25 minutes, until heated through.

ALASKA KING-CRAB LEGS WITH MEYER LEMON-MISO BUTTER

Steps:

• Bring butter to a simmer in a small saucepan over medium-low, skimming foam from surface. Remove from heat; let stand until milk solids sink to bottom. Slowly pour clarified butter into a small bowl, leaving milk solids behind; discard solids. Stir in miso and lemon juice. Serve crab legs, with warm butter mixture alongside.