|Sautéed Soft Shell
Crab with Roasted Shiitake Vinaigrette
Chef Mark Andelbradt of Morimoto
– New York, NY
Adapted by StarChefs.com
- 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
- 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
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.
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
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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