Serve up a fresh, seasonal menu featuring soft-shell crabs and ramps, sure signs of spring, with this recipe from Momofuku chef David Chang.

Advertisement

Ingredients

For the Pickled Ramps
For the Potatoes
For the Crabs
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes

When buying soft-shell crabs, select crabs that are alive with shells that are very soft.

Reviews (1)

Rating: Unrated
06/01/2014
You missed big here. The recipe makes the main course too oily and doesn't do justice for the outside layer of the crab. Being from Long Island, I would not recommend this recipe.