Miso Shiko Recipe

Prep seafood

Check crab meat for shells and pick through to remove any cartilage. Pat crab and chopped cooked shrimp dry with paper towels to remove excess moisture so the mixture doesn't become watery.

In a medium bowl combine 8 oz lump crab meat and 6 oz chopped cooked shrimp.

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs sriracha, 1 tbs fresh lemon juice, 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper until smooth.

Gently fold the mayonnaise-sriracha mixture into the crab and shrimp until evenly coated. Taste and adjust seasoning — add a touch more lemon or sriracha if desired. Refrigerate while preparing remaining components (15–20 minutes helps flavors meld).

Crumble 4 oz soft queso fresco into a small heatproof bowl.

Add 3 tbs whole milk, 1 tsp white miso paste, 1/2 tsp fresh lime or lemon juice and 1/4 tsp salt. Whisk to combine.

If the mixture is too thick to drizzle, add up to 1 tbsp hot water, a little at a time, whisking until smooth and pourable. The final texture should be slightly thick but easily drizzled through a spoon or squeeze bottle.

Halve and pit the ripe avocado. Scoop out flesh and slice or dice to preferred size for topping crostini. Lightly toss avocado pieces with a squeeze of the remaining lemon wedges to prevent browning and to add brightness.

Thinly slice 2 scallions on the bias and chop 2 tbs cilantro leaves. If using microgreens, have them rinsed and spun dry.

If using slices of baguette, preheat oven to 375°F (190°C). Brush both sides lightly with 1 tsp neutral oil and toast on a sheet pan 6–8 minutes, turning once, until golden and crisp. Alternatively, arrange wonton crisps or store-bought crostini on a platter.

Spoon roughly 1 heaping tablespoon of the crab & shrimp mixture onto each toast point (yields about 12 pieces).

Top each with a few pieces of avocado (about 1–2 tsp per crostini), then sprinkle with sliced scallion and chopped cilantro.

Drizzle about 1/2 tsp of the queso miso sauce over each assembled piece. Add a small dot or thin line of extra sriracha (about 1/8 tbs per piece) for additional heat if desired.

Finish with a light sprinkle of toasted sesame seeds and a tiny squeeze of lemon over the platter. Serve immediately so crostini remain crisp.