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Pan-Fried Soft-Shell Crab With Roasted Fingerling Potatoes, Pickled Ramps, And Lemon Puree

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Pan-Fried Soft-Shell Crab With Roasted Fingerling Potatoes, Pickled Ramps, And Lemon Puree

Ingredients

  • 2 pounds ramps, cleaned, trimmed, white and green parts separated
  • 1 cup very hot water
  • 1/2 cup rice-wine vinegar
  • 6 tablespoons sugar
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon schichimi togarashi (japanese 7-spice powder; optional)
  • 1 teaspoon kochukaru (optional)
  • 1 tablespoon whole white peppercorns (optional)
  • 2 pounds fingerling potatoes, halved lengthwise (quartered if large)
  • 3 to 4 cloves garlic, crushed
  • 5 to 6 sprigs fresh thyme
  • coarse salt
  • 2 tablespoons grapeseed oil
  • 1 tablespoon salted butter
  • 3 to 4 tablespoons canola oil
  • 4 soft-shell crabs, cleaned
  • 1 to 2 cloves garlic, crushed
  • 3 to 4 sprigs fresh thyme
  • 3 to 4 slices lemon (optional)
  • 1 tablespoon salted butter
  • coarse salt and freshly ground black pepper
  • lemon puree, for serving
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Published 2014-09-09 15:32:32 (2 years ago).

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