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1
In a heavy-gauged pot on medium to high heat add the grapeseed oil.
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2
When a light haze rises from the pan, add all of the crab.
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3
The blue crabs contain water so you must cook them until this liquid has evaporated.
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4
Then add the butter.
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5
Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent.
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6
Add the coriander seed and brown lightly.
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7
Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes.
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8
Deglaze with the white wine, scraping up any bits sticking to the pan.
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9
Add the water and chicken stock.
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10
Bring up to a simmer and cook for 20 minutes.
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11
Add the bay leaf and thyme cook an additional 10 minutes.
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12
Press the whole mixture into a strainer.
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13
The broth should have small pieces of the vegetables from the cooking of the crab.
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14
Check and adjust the seasoning with salt and pepper.
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15
Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche.
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16
Combine the sugar, vinegar, and water and bring to a boil.
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17
Add the mustard, coriander, fennel seeds, peppercorns, and bay leaf.
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18
Blanch and shock ramps, strain, and pour the warm pickling liquid over the ramps.
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19
Let cool and store for 3 days before using.
