If you don't grow shiso in your own garden you can find the fresh leaves in Asian grocery stores. There are both green and deep purple varieties. Choose either for this elegant crab cocktail.
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. Some crabmeat is already quite salty so the salad might not need additional salt. Spoon the salad into stemmed glasses and serve cold.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.