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Prep time
15 minutes
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Cook time
25 minutes
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Serves
2
Ingredients
- Mushroom-Aspragus Salad
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1
bunch asparagus, stalks cut in thirds
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2 tablespoons
olive oil (30 g)
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1
leek, very thinly sliced (150 g)
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2
shallots, very thinly sliced (57 g)
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2
cups mushrooms, thinly sliced (300 g)
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2 tablespoons
lemon zest
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salt and pepper, to taste
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pinch of crushed red pepper flakes
- Soft Shell Crabs
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2
soft shell crabs
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salt and pepper, as needed
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flour, as needed for dredging
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oil, as needed for pan-frying
Directions
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Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4-5 minutes. If desired, shock in an ice bath to stop cooking and retain an especially green color. Set aside.
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In a large saute pan, heat olive oil over medium high heat. Saute the shallots and leeks until soft, about 1-2 minutes.
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Add the mushrooms and cook until tender, about 4-5 minutes. Add the asparagus and toss to heat through. Season with salt and pepper.
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Season the crab with salt and pepper. Dredge the crab in the flour to coat.
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Heat the oil over medium high heat, and add the crab. Cook until the crab is bright red and crisp, about 4-5 minutes on each side. Serve over the mushroom and asparagus saute.
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