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You are here: Home / Recipes / Fish and Seafood / Softshell Crab with Mizuna

Softshell Crab with Mizuna

June 20, 2007 by Benjamin and Koshiki Leave a Comment

Soft Shell Crab with Mizuna

A follow-up to the DIY Organic Mizuna post. Thanks to some good spring rains, I didn’t have to do to much other than plant the seeds and wait. The dish above was prepared using the mizuna and along with soft shell crab. A nice spring or early summer dish.

Ingredients:

Soft Shell Crab
Cornstarch
Mizuna or Field Greens
Shallot Vinaigrette
Ponzu Sauce
Lemon….cut into quarters
Oil for frying

Directions:

1. Heat about 2-3 inches of oil in a large pot or deep-fyer. The oil temperature should reach about 360 F. BE CAREFUL.
2. Dust outside of the crab in corn starch and fry to 2-3 minutes. The crab may splatter or pop due to the moisture, so once again please BE CAREFUL.
3. Remove crab and slice in half.
4. Arrange on a plate with mizuna and lemon. Drizzle shallot vinaigrette over mizuna greens.

Filed Under: Fish and Seafood, Recipes

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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