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Soft Shell Crab Salad

Posted by Peggy on May 20, 2010

Soft Shell Crab Salad
Recipe: Tartar Sauce*

Ingredients

  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons finely diced dill pickle
  • 2 teaspoons minced red onion
  • 1 tablespoon capers, optional
  • Worcestershire sauce
  • Tabasco

*I purchased freshly made tartar sauce from Monahan's, which was exceptional.

Instructions

In a small bowl combine mayonnaise, lemon juice, pickle, onion and capers, if using. Season to taste with Tabasco and Worcestershire sauce.

Number of servings (yield): apx. 3/4 cup

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Vinaigrette

Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon celery seeds
  • 1 teaspoon sugar
  • 1/2 teaspoon chopped fresh thyme plus extra sprigs for garnishing crab
  • 1/3 cup extra virgin olive oil

Instructions

To make the vinaigrette, in another small bowl, combine lemon juice, celery seeds, sugar and thyme, then slowly whisk in olive oil. Season to taste with kosher salt and freshly ground pepper. Reserve.

Number of servings (yield): approx. 1/2 cup

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Soft Shell Crab Salad

Ingredients

  • 1 large ear fresh corn
  • 1/3 cup all-purpose flour
  • 1 tablespoon Old Bay Seasoning, other seafood seasoning or paprika*
  • 1/2 teaspoon cayenne
  • 4 soft-shell crabs, cleaned (I request my fishmonger clean them)
  • Canola or vegetable oil as needed for frying crabs
  • 6 cups baby spring greens, gently washed and spun dry
  • 1 small lemon, quartered

*If your seafood seasoning if sodium-free, add 1/2 teaspoon kosher salt

Instructions

  1. Bring a pot of salted water to a boil and cook corn for 2-3 minutes or until just tender. Drain. When cool, and with a sharp knife, carefully cut kernels from cob. Reserve.
  2. In a large shallow dish, combine flour, seafood seasoning and cayenne. Gently pat crabs dry with paper towels, then coat both sides in seasoned flour, tapping off excess seasoned flour before frying.
  3. Coat a large, heavy-bottomed sauté pan or cast iron skillet with 1/4 inch of oil. Heat oil over medium-high heat. (Oil should be hot but not smoking. Oil is ready for crabs when it lightly bubbles when you add a speck of water.)
  4. Carefully place crabs in oil and fry until golden brown on each side, 3-5 minutes per side. Drain on paper towels.
  5. Toss baby greens and corn kernels with two-thirds vinaigrette adding additional vinaigrette to taste. Divide greens on two large plates and center 2 crabs on each bed of greens. Top crabs with tartar sauce and garnish with thyme sprigs. Serve with lemon wedges.

Number of servings (yield): 2

Copyright © Peggy Lampman's dinnerFeed.