Soft shell crab is a highly prized delicacy in many parts of the world. These crabs have molted their hard outer shells, making their meat tender and succulent. With their sweet and delicate flavor, soft shell crabs are perfect for creating a delicious seafood salad that’s both refreshing and satisfying. In this soft shell crab salad recipe, we’ll show you how to make a fried soft shell crab salad that’s crispy on the outside and bursting with flavor on the inside.
To make this salad, we’ll combine the tender and flavorful soft shell crabs with fresh mixed greens, cherry tomatoes, cucumber, red onion, radishes, and diced avocado. We’ll top it off with a zesty dressing made with olive oil, rice vinegar, honey, and Dijon mustard. But first, we’ll fry the soft shell crabs to a golden brown, giving them a satisfying crunch that complements the freshness of the vegetables.
This fried soft shell crab salad is an excellent choice for a light, refreshing summer dinner or lunch. It’s also a perfect option for seafood lovers looking for a creative and delicious way to enjoy soft shell crabs. So get your apron, and let’s get started on this mouthwatering recipe!
Crispy Soft Shell Crab Salad Recipe
Ingredients
- 4 medium crabs soft shell, cleaned and patted dry
- 4 cups mixed greens
- ½ cup cherry tomatoes halved
- ½ cup cucumber sliced
- ¼ cup red onion sliced
- ¼ cup radishes sliced
- 1 medium avocado diced
- ¼ cup cilantro chopped
- ¼ cup mint chopped
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 medium eggs
- 2 tablespoons milk
- 3 tablespoons vegetable oil for frying
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Whisk together olive oil, rice vinegar, honey, and Dijon mustard in a small bowl to make your salad dressing. Season with salt and pepper to taste.
- Combine greens, cherry tomatoes, cucumber, red onion, radishes, avocado, cilantro, and mint in a large bowl. Toss to combine and set aside.
- Whisk together the all-purpose flour, cornmeal, salt, and pepper in a shallow dish.
- In another dish, whisk together your eggs and milk.
- Heat about an inch high of vegetable oil in a large skillet over medium-high heat.
- Coat the soft shell crabs in the flour mixture, shaking off excess.
- Dip each crab in the egg mixture, making sure it is well-coated.
- Place the crabs in the hot oil and fry for 2 to 3 minutes on each side until golden brown and crispy.
- Remove the crabs from the oil and rest them on a paper towel-lined dish to absorb excess oil.
- Add the soft shell crabs to the salad and drizzle the dressing over the top.
- Toss the salad to make everything evenly coated in the dressing.
- Serve the fried soft shell crab salad immediately, and enjoy!