Dungeness Crab, Mandarinquat, Shiso Recipe

Prepare crab

If using whole cooked Dungeness, pick meat from shells, removing cartilage and shells; reserve lump and claw pieces. Pat gently dry with paper towels and break larger pieces into bite-sized portions.

Segment citrus

Trim top and bottom of each mandarinquat. Using a sharp knife, cut away peel and pith, then segment between membranes to release individual supremes. Reserve any juice extracted while segmenting for the dressing.

Thinly slice shiso leaves into fine strips (chiffonade) by stacking leaves, rolling tightly, and slicing crosswise. Thinly slice scallions and prepare cucumber ribbons if using.

In a small bowl, combine extra-virgin olive oil, rice wine vinegar, light soy sauce, mandarinquat juice (or reserved juice), grated ginger, sugar or honey, toasted sesame oil, sea salt, and black pepper. Whisk vigorously until sugar dissolves and the dressing emulsifies slightly. Taste and adjust: add more vinegar for brightness, a pinch more salt if needed, or an extra teaspoon of mandarin juice for sweetness.

Gently combine the picked crab meat and segmented mandarinquats in a chilled bowl. Drizzle about two-thirds of the dressing over the mixture and toss carefully with a rubber spatula to coat without breaking up the crab. Let sit 2–3 minutes to allow flavors to marry.

Arrange microgreens or baby mizuna (if using) on a serving platter or individual plates. Spoon the crab–citrus mixture over the greens, spreading evenly. Scatter shiso chiffonade and sliced scallions over the top, reserving a few whole shiso leaves for garnish.

Drizzle remaining dressing sparingly over the plated salad. Sprinkle toasted sesame seeds and place cucumber ribbons alongside or tucked under the crab for texture. Finish with a light squeeze of lime or mandarinquat wedge to taste.

Serve immediately as a light first course or shareable starter. Leftovers can be kept chilled in an airtight container for up to 24 hours; add fresh shiso and cucumber just before serving to maintain texture.