Warm Alaskan Red Crabmeat
with Shitake Caps and Scallions

Ingredients
3 Large Alaskan King Crab legs
1 Bunch of Scallions (washed and trimmed)
12 Small Shitaki caps (optional)
1 Red pepper
1 Yellow Pepper
1 Shallot minced
Salt and freshly ground pepper
_ Cup of balsamic vinegar
4 Tablespoons of extra-virgin olive oil

Preparation (earlier in the day)

• Remove crab meat from shell and cut into 1 inch lengths
• Cut scallion on a bias into 2 inch lengths
• Cut both yellow and red peppers into tiny julienne

To Serve

• In a sauté pan large enough to hold all ingredients, heat olive oil over medium-high heat.
• Add minced shallot and sweat for thirty seconds
• Add remaining ingredients and toss to coat with vinegar
• Heat till warmed through
• Spoon equal amounts of mixture onto center of six warmed dinner plates
• Garnish with a little green salad on top ( Mache, Upland cress, Tat Soi, Radish Sprouts or any other small lettuce)