Alaskan Crab Salad Recipes

Steps:

• In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.

Steps:

• In a medium bowl, whisk together mayo, horseradish, chili sauce, onion, chopped dill and Worcestershire. Add crab and toss gently.
• Mound salad on 2 lettuce lined plates. Surround with cucumber slices, sprinkle with caviar.

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.