Remember when I fell in love with ramps? Well this is one of the few things I jazzed up using those wonderful little bulbs. I’m totally looking forward to the next season. Idea: ramp and leek onion soup. Oh and something with butternut squash. Yes, this is exactly how things come to me. Thank you for being part of the process 🙂
Back to the dish at hand. Being the foodie that I am, the idea of crab just makes me smile. It’s just so fancy 🙂 I think I make the kids something with crab twice a year and Kid Two looks forward to it. The ramps that we have access to via Good Eggs are wild foraged, and they smell AMAZING. While it’s similar to onion, it’s better. It has so many notes and honestly, I could just sit and smell it for hours at a time.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Nightshade Free, Diabetic Friendly, Paleo, GAPs, SCD, AIP Compatible
For Strict/entry AIP: Omit green beans and replace with vegetable of choice
3 oz Ramp Bulbs, chopped
1 bunch Organic Green Onion, chopped
3 Organic Morel Mushrooms, washed and cut (look out for small pebbles)
15 Organic Purple Green Beans wax, cut into bite sized pieces
1/2 lb Fresh Crab Meat
1/2 tsp Pink Salt
Optional: Pinch Organic Black Pepper, Organic Extra Virgin Olive Oil or Dairy Free Butter
Related post: Organic Chicken, Spinach, & Mushrooms
Heat a non-stick pan on medium-high heat (375) and add the ramps and green onions. Allow them to cook and get yummy for 4 to 5 minutes. Turn the heat to medium (275) and add the mushrooms. Allow these ingredients to cook for several more minutes together. This is where I would suggest the optional oil/fat of your choosing. Once you add your crab and seasonings, cook the mix for an additional 10 – 12 minutes. Viola! That’s it.
Never heard of purple green beans? Neither had I! It was something I saw one day on Good Eggs and had to try. The huge downside is that they lose their color as they cook, so I tried to keep them on top of other items in the pan to help avoid exposing them to too much heat. This will add a bit of crisp/crunch to the final dish, which balances nicely with the crab.
I opted to leave out fat/oil because I wanted the natural flavors to shine through. Serve your creation over a carb of choice such as rice, cauliflower rice, or yucan crackers.