Shiso Crab Cocktail
Ready In: 15 mins
Serves: 6
Ingredients
- 1⁄4 cup finely chopped red onion
- 1⁄4 cup seasoned rice wine vinegar (sushi vinegar)
- 1 1⁄2 tablespoons finely chopped shiso (perilla)
- 2 tablespoons extra virgin olive oil
- 8 ounces best-quality fresh crabmeat, picked over for shells and cartilage
- pulp from 2 ripe avocado, cut into 1/2-inch dice
- fresh ground black pepper
- coarse sea salt or kosher salt, if needed
Directions
- Stir the onion, vinegar, and shiso together in a medium mixing bowl and let it sit at room temperature for at least 30 minutes to mellow the onion flavor.
- Stir in the olive oil and then gently toss in the crab and avocado. Season the salad with a few grindings of black pepper and taste it; add salt if you think it needs it.
- Some crabmeat is already quite salty so the salad might not need additional salt. Spoon the salad into stemmed glasses and serve cold.
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