2 tablespoons grapeseed oil
6 fresh blue crabs, cut in 1/2
1 stick unsalted butter
1/2 fennel bulb
1 small onion, chopped
1 shallot, chopped
2 cloves garlic, smashed
1 teaspoon coriander seed
1/4 cup tomato paste
2 tomatoes, chopped
1/2 cup white wine
1 cup water
3 cups chicken stock
1 bay leaf
1 fresh thyme sprig
Salt and pepper
1-ounce jumbo lump crabmeat, picked over
1 teaspoon pickled ramps or shallots, recipe follows
1 tablespoon sauteed shitakes
1 teaspoon creme fraiche
1 cup sugar
1 cup wine vinegar
1 cup water
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon pink peppercorns
1 bay leaf
1 pound ramps
Kosher salt
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