Soft-Shell Crab Salad With Green Goddess Dressing
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
57
Spice
41
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sour Cream1 cup
Mayonnaise2 tbsps
Chives (chopped fresh)1
Sea Salt2 cups
Buttermilk2 cups
All-Purpose Flour2 bunches
Watercress (trimmed)Directions:
1
To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy
2
Cover and stick the dressing in the fridge to allow the flavors to come together
3
To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs
4
Season the buttermilk with crab boil seasoning, salt, and pepper
5
Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked
6
Remove the crabs from the milk bath and let the excess drip off
7
Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F
8
Put the flour in a pie dish or plate and season with a fair amount of salt and pepper
9
Dredge the crabs in the seasoned flour to coat, shaking off the excess
10
Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches
11
Be careful, the crabs have a tendency to pop and spatter
12
Cook the crabs for about 3 minutes on each side, turning once, until golden brown
13
Drain on paper towels
14
To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl
15
Pour in 1/2 cup of the green goddess dressing, tossing to coat
16
Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing
17
Garnish with lemon wedges and serve immediately