Shiso® Green is a common aromatic herb used in traditional Japanese cuisine that can add a distinctive twist to classic creations. Its bright green, grassy scent also imparts woody, mushroom-like notes often thought to evoke mint, anise and basil. As such, it pairs especially well with crab and other types of seafood.
Whether as an indulgent meal-in-one or a delectable cocktail party hors d'oeuvre, the key to crafting the perfect sandwich is to balance the various elements. The briny sweetness of the crab, especially when caught during peak season, has a natural affinity for sandwich-type breads since both share a similar roasted, malty aroma. Hence, the ever-popular crab roll. Look for softer white breads with just a hint of sweetness to enhance the delicate flavors and textures of this Shiso® greens - crab - celery - tangerine - yogurt pairing.
"In this recipe, the crab complements the tangerine, which shares similar orange and coriander-like notes with the Shiso greens."
The citrus serves as a refreshing, mildly tangy contrast to the creamy mayonnaise. Meanwhile, the green scent of raw celery links back to the crab, providing its own crunchy accent and a pleasant peppery flavor.
Foodpairing Inspiration Tool
Discover your own crab pairings with our Foodpairing Inspiration Tool by subscribing now. Already have an account? Log in.
- 25 g Shiso greens, minced
- 300 g olive oil
- 1 egg
- 1 egg yolk
- 20 g mustard
- 10 g white wine vinegar
- ½ lime
- 5 g salt
- 1 g freshly ground black pepper
Mince the Shiso greens and mix with olive oil to create the shiso oil. In a bowl, whisk together the shiso oil, egg, egg yolk, mustard, white wine vinegar and lime into a mayonnaise. Season the mayonnaise with salt and pepper to taste.
- 10 g Shiso greens Mayonnaise
- 50 g lump crab meat
- 10 g plain yogurt
- 10 g celery, diced
- 1 lime, zested and juiced—to taste
- 1 tangerine, supremed
- 1 white sandwich roll
Mix the crab meat together with the Shiso Mayonnaise, yogurt and celery. Add a squeeze of lime and some freshly grated lime zest, to taste.
Split the sandwich roll in half. Spread the crab mayonnaise mixture evenly on the open-face side of the roll. Add a few tangerine accents.