PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE
Serve up a fresh, seasonal menu featuring soft-shell crabs and ramps, sure signs of spring, with this recipe from Momofuku chef David Chang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 22
Steps:
- Make the ramps: Separate white and green parts of ramps, reserving green parts for potatoes. Place white parts of ramps in container and set aside.
- In a large saucepan, mix together hot water, vinegar, sugar, salt, and schichimi togarashi, kochukaru, and white peppercorns, if using; bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved. Remove from heat and let cool completely. Pour cooled mixture over ramps and cover; transfer to refrigerator for at least 3 days and up to 1 month. Drain before using.
- Make the potatoes: Preheat oven to 375 degrees.
- Place potatoes, garlic, and thyme in a large saucepan and add enough water to cover; generously season with salt. Place over medium-high heat and simmer just until tender, about 30 minutes. Drain and spread out on a baking sheet to cool completely.
- Cut cooled potatoes lengthwise on the bias. Heat grapeseed oil in a large ovenproof skillet over medium-high heat and place potatoes cut-side down in skillet. Transfer to oven and cook until a nice brown crust appears, about 20 minutes. Return to stove over medium-high heat and add butter; cook basting with oil and butter mixture. Add reserved greens from ramps to skillet and season with salt; toss to combine and remove from heat.
- Make the crabs: Meanwhile, heat canola oil in a large skillet over medium-high heat. Season crabs with salt and pepper and add to skillet. Cook until red and crisp, 1 to 2 minutes. Turn crabs and add garlic, thyme, lemon slices, if using, and butter. Cook, basting with butter, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
- Spread 1 tablespoon lemon puree on each of 4 plates. Top with potatoes and crab; garnish with pickled ramps and serve immediately.
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Goodness
[email protected]I wasn't sure about this recipe, but I'm glad I tried it! The soft-shell crabs were surprisingly good and the roasted fingerling potatoes were a great side dish. The pickled ramps and lemon puree were a bit too sour for my taste, but I still enjoyed
Cash A
[email protected]This dish was a bit too complicated for me, but the results were worth it! The soft-shell crabs were perfectly cooked and the roasted fingerling potatoes were crispy and flavorful. The pickled ramps and lemon puree added a nice touch of flavor. I wou
Merina Khatun
[email protected]I'm not a big fan of soft-shell crabs, but this recipe was really good! The crabs were cooked perfectly and the roasted fingerling potatoes were delicious. The pickled ramps and lemon puree were a great addition and really brought the dish together.
Ahmed MãĥMMéď
[email protected]This recipe was easy to follow and the results were amazing! The soft-shell crabs were crispy and flavorful, the roasted fingerling potatoes were perfectly cooked, and the pickled ramps and lemon puree added a nice touch of acidity and freshness. I w
Wasif Haneef
[email protected]I made this dish for a dinner party and everyone raved about it! The soft-shell crabs were a big hit and the roasted fingerling potatoes were a great side dish. The pickled ramps and lemon puree added a nice touch of flavor. This recipe is definitely
Azeem Khan
[email protected]This dish was absolutely delicious! The soft-shell crabs were crispy on the outside and tender on the inside. The roasted fingerling potatoes were perfectly cooked and the pickled ramps added a nice touch of acidity. The lemon puree was a great way t
Asad Koko
[email protected]I tried this recipe last night and it was a hit! The soft-shell crabs were perfectly cooked and the roasted fingerling potatoes were crispy and flavorful. The pickled ramps added a nice tangy flavor and the lemon puree was a great addition. This dish