Soft Shell Crab Salad with Lemony Dill Vinaigrette
-SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Starter or Main
The sweetness of the crab meat is complemented by the freshness of cucumbers and brightness of lemon in this utterly delicious new salad creation that delights with distinctive textures and flavor.
Ingredients
- 4 Soft shell crabs, cleaned
- 1 cup all-purpose flour
- 1 cup neutral oil, for frying
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 2 Tbsp dill
- 4 cups mixed greens
- 3 small Persian cucumbers, diced
- 2 carrots, peeled into ribbons with a vegetable peeler
- Salt and pepper, to taste
Instructions
- Pour neutral oil into a large pan over medium-high heat.
- Season flour with salt and pepper. Dredge crabs in flour and tap off any excess.
- Shallow fry crabs for 2-3 minutes per side until they begin to turn golden brown. Remove from oil, season with salt, and rest on paper towel to absorb excess oil.
- In a small bowl whisk together olive oil, lemon juice, lemon zest, and dill. Season with salt and pepper, to taste.
- Toss mixed greens, cucumber, and carrot ribbons with dressing and place on a serve platter. Place soft shell crabs on top and enjoy!
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