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Michelena's Crab Salad With Homemade Potato Chips


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4 ounces large shiitake mushrooms, stems discarded, caps thinly sliced

1/4 cup plus 2 teaspoons extra-virgin olive oil

Salt and freshly ground pepper

3 medium yukon gold potatoes, peeled

1 1/2 cups vegetable oil, for frying

1 1/2 tablespoons sherry vinegar

2 1/2 cups coarsely chopped frisée

12 cherry tomatoes, halved

1 scallion, thinly sliced

1 small shallot, finely chopped

6 ounces Dungeness crabmeat or jumbo lump crabmeat, picked over and cut into 1-inch pieces (about 1 1/2 cups)

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