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Pan-Fried Soft-Shell Crab with Roasted Fingerling Potatoes, Pickled Ramps, and Lemon Puree

Recipe photo courtesy of Rob Tannenbaum

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

Source: The Martha Stewart Show, Episode 7136

Ingredients

For the Pickled Ramps

For the Potatoes

For the Crabs

Directions

Cook's Notes

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

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How would you rate this recipe?
  • Frank Jovine
    1 JUN, 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.
    Reply

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