Shiso Crab Cocktail

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 some crabmeat is already quite salty so the salad might not need additional salt. spoon the salad into stemmed glasses and serve cold.