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.
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.