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L.A. Foodies Message Board L.A. Foodies+ Discussion Forum › Gathering Uni and Soft Shell Crab Recipes - Contributors get advance notice

Gathering Uni and Soft Shell Crab Recipes - Contributors get advance notice

Group Organizer
Springfield, VT
Post #: 5,330
Looking to co-host a Uni and Soft Shell Crab dinner party at a private home. Looking for recipes for Uni and Soft Shell Crabs. Members who contribute to this thread will get an advance notice to this event that is sure to sell out instantly!
Group Organizer
Springfield, VT
Post #: 5,331
This one sounds simple but delish...

Spaghetti ai Ricci is a wonderful Sicilian dish. It is a very simple and subtle pasta dish. You just boil the spaghetti, saute some garlic and red pepper flakes in olive oil and toss it all together with the pasta and sea urchin.

Found on Chow...

I've had seared sea urchin at sushi bars - they sear it with a blow torch-like thing. Pretty good.

Here is a recipe for uni spaghetti. Haven't tried the recipe yet, but it sounds good - forgot where I got the recipe from:

Spaghetti with sea urchins and clams

Total time: 25 minutes
Servings: 6

2 tablespoons olive oil
1 clove garlic, minced
Dash crushed red pepper flakes (optional)
1 pound spaghetti
1 cup white wine
2 pounds small clams in shell (Manila type)
2 (2-ounce) trays sea urchins
Italian parsley, leaves only, left whole

1. Bring a large pot of salted water to boil. Meanwhile, heat the olive oil and garlic in a large skillet over medium heat. Taste a bit of sea urchin. If it seems bitter, add a pinch of red pepper flakes to the skillet. Cook until the garlic is soft but not yet golden, 2 to 3 minutes. When the garlic has softened, add the white wine to the skillet and raise the heat to high. Cook until the wine has reduced by about half, 4 to 5 minutes.

2. Add the clams and 1 1/2 trays of sea urchins, reserving the best for garnish. Cover and cook, stirring frequently, until the clams are all open, about 5 minutes.

3. While the sauce is cooking, add the spaghetti to the boiling water. Cook until it is just short of al dente, soft but with a thin thread of crunch in the center, about 7 minutes.

4. When the clams have opened, remove the skillet from the heat and stir to break up as much of the sea urchins as possible. They should blend into the sauce.

5. When the spaghetti is done, drain it, reserving one-half cup of the cooking water. Add the spaghetti and the reserved cooking water to the sauce and place it over high heat. Cook, stirring constantly, until the sauce has slightly reduced, about 2 minutes. Taste and add salt if necessary.

6. Divide among 6 heated pasta bowls and garnish with the reserved sea urchin and several leaves of parsley. Serve immediately.
Group Organizer
Springfield, VT
Post #: 5,332
Connie S.
user 5157762
Northridge, CA
Post #: 3
My favorite recipe is from the NY Times.

Soft-Shell Crab Crostini With Arugula Butter
TOTAL TIME 25 minutes
3/4 cup arugula leaves, stems trimmed
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon finely chopped chives
2 garlic cloves, minced
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper
4 soft-shell crabs, cleaned and patted dry
4 half-inch-thick slices country-style bread.

1.Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
2.Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate.
3.Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don’t burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.
YIELD 4 servings as an appetizer, 2 as a main course.
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