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Chef Mark Andelbradt of Morimoto - New York on

Chef Mark Andelbradt

88 10th Ave
New York, NY 10011
(212) 989-8883

Sautéed Soft Shell Crab with Roasted Shiitake Vinaigrette
Chef Mark Andelbradt of Morimoto New York, NY
Adapted by

Yield: 4 Servings

Sautéed Soft Shell Crab with Roasted Shiitake Vinaigrette on StarChefs.comIngredients:

    Pickled Ramps:
  • 4 ounces red wine vinegar
  • 4 ounces water
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon white peppercorns
  • 1 bunch ramps, cleaned

    Shitake Vinaigrette:
  • 8 ounces large shiitake mushrooms, stems removed
  • 4 ounces sesame oil, plus 1 Tablespoon for drizzling
  • 2 large shallots
  • 2 ounces rice wine vinegar
  • 2 ounces mirin
  • 4 ounces soy sauce

  • 4 jumbo soft shell crabs, cleaned
  • Grape seed oil
  • Chopped chives and chive blossoms

Pickled Ramps:
Place the red wine vinegar, water, garlic, herbs and spices in a sauce pot and bring to a simmer. Add cleaned ramps and allow to cool at room temperature. Transfer to a separate container for storage in the refrigerator.

Shitake Vinaigrette:
Preheat the oven to 400ºF. Place the shitake mushrooms and shallots in a shallow pan and drizzle with 1 Tablespoon of sesame oil. Cover with aluminum foil and roast for 40 minutes. Remove and allow to cool before cutting both into a small dice. Mix the mushrooms and shallots with the rice wine vinegar, mirin, soy sauce and sesame oil. Vinaigrette should be very chunky.

Soft Shell Crabs:
Cut each crab in half and season with salt and white pepper. Add grape seed oil to a sauté pan over medium-high heat. Cook crabs until crisp, about 2 minutes per side.

To Assemble and Serve:
Arrange two crab halves on a plate and sauce with the shitake vinaigrette and a couple pieces of pickled ramp. Finish with chopped chive and chive flowers.


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  • Norman Van Aken's "Word on Food"

  •    Published: August 2006
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