Warm Alaskan King Crab With Mushroom Salad

• 23 cup large pearl tapioca
• Salt
• 4 bunches shiso leaves, available at Japanese markets
• 1 bunch chives
• 13 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

1. Bring a large pot of water to a boil.
2. Add the tapioca, lower the heat, and simmer until tapioca is tender, about 1 hour.
3. After 45 minutes, add a large pinch of salt.
4. Drain tapioca, and rinse well under cold water.
5. Place 3 bunches of the shiso leaves, chives, peanut oil and rice-wine vinegar in a blender, and blend until smooth.
6. Season with salt to taste.
7. In a medium bowl, combine half the shiso-chive puree with the tapioca, and toss well.
8. Reserve remaining puree for garnish.
9. In a medium bowl, combine mushrooms, olive oil and lemon juice, and toss well.
10. Melt butter in a small saucepan, and add the crab.
11. Saute until crab is heated through, about 1 minute.
12. Chop remaining shiso, and stir into tapioca mixture.
13. To serve, divide tapioca among 4 plates, and top with mushrooms and then with warm crab.
14. Serve immediately.

pearl tapioca, salt, shiso leaves, chives, peanut oil, ricewine vinegar, cremini mushrooms, extra virgin olive oil, lemon juice, unsalted butter, crab meat

Taken from cooking.nytimes.com/recipes/7962 (may not work)