Citarella Soft-Shell Crab Spring Salad with Snap Peas, Avocado & Spinach

Crisp-fried soft-shell crab over a bright, lemony snap pea and spinach salad, with creamy avocado tying it all together. A warm spring salad built for max texture and bold flavor in every bite.

Yield: 2 servings | Active Time: 20 minutes | Total Time: 25 minutes

Prep List

Soft-Shell Crab

• Soft-shell crabs x 2, cleaned
• Buttermilk x ½ cup (optional, for soak)
• Wondra flour x ½ cup
• Old Bay or seafood seasoning x ½ tsp
• Kosher salt x to taste
• Black pepper x to taste
• Neutral oil x for frying

Snap Pea & Spinach Salad

• Snap peas x ½ cup, sliced thin on a bias
• Baby spinach x 2 cups
• Avocado x ½ each, sliced
• Radishes x ¼ cup, thinly sliced
• Scallions x 1, thinly sliced
• Fresh herbs (mint, tarragon, or basil) x 1 tbsp, julienned
• Lemon juice x 1 tbsp
• Lemon zest x ½ tsp
• Olive oil x ¾ tbsp
• Kosher salt x to taste
• Black pepper x to taste

Recipe

1. Crab Prep

• Soak crabs in buttermilk for 30 minutes for tenderness (optional).
• Drain, pat dry, and season with salt and pepper.
• Dredge in Wondra flour seasoned with Old Bay or seafood seasoning.

2. Fry the Crab

• Air fry crabs at 400°F for 8 minutes until crisp and golden.
• Alternatively, shallow fry in neutral oil for 2-3 minutes per side.

3. Make the Salad

• In a large bowl, toss spinach, snap peas, radishes, avocado slices, scallions, and herbs with lemon juice, lemon zest, olive oil, salt, and pepper.

4. To Plate

• Spoon a dollop or swipe of avocado dressing (or mashed avocado with olive oil & lemon) on the base of each plate.

• Mound the snap pea-spinach salad in the center.

• Top each salad with a hot, crispy soft-shell crab.

Best served with

Citarella Soft-Shell Crab Spring Salad with Snap Peas, Avocado & Spinach

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Crisp-fried soft-shell crab over a bright, lemony snap pea and spinach salad, with creamy avocado tying it all together. A warm spring salad built for max texture and bold flavor in every bite.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Salad

Cuisine: American

Ingredients Method Notes

Ingredients

  

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Soft-Shell Crab

• 2 soft-shell crabs cleaned
• ½ cup buttermilk optional, for soak
• ½ cup Wondra flour
• ½ teaspoon Old Bay or seafood seasoning
• kosher salt to taste
• black pepper to taste
• neutral oil for frying

Snap Pea & Spinach Salad

• ½ cup snap peas sliced thin on a bias
• 2 cups baby spinach
• ½ avocado sliced
• ¼ cup radishes thinly sliced
• 1 scallion thinly sliced
• 1 tablespoon fresh herbs mint, tarragon, or basil, julienned
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• ¾ tablespoon olive oil
• kosher salt to taste
• black pepper to taste

Method

 

Crab Prep

1. Soak crabs in buttermilk for 30 minutes for tenderness (optional).
2. Drain, pat dry, and season with salt and pepper.
3. Dredge in Wondra flour seasoned with Old Bay or seafood seasoning.

Fry the Crab

1. Air fry crabs at 400°F for 8 minutes until crisp and golden.
2. Alternatively, shallow fry in neutral oil for 2-3 minutes per side.

Make the Salad

1. In a large bowl, toss spinach, snap peas, radishes, avocado slices, scallions, and herbs with lemon juice, lemon zest, olive oil, salt, and pepper.

To Plate

1. Spoon a dollop or swipe of avocado dressing (or mashed avocado with olive oil & lemon) on the base of each plate.
2. Mound the snap pea-spinach salad in the center.
3. Top each salad with a hot, crispy soft-shell crab.

Notes

Storage: soft-shell crab is best straight out of the fryer. If you need to hold it, keep it on a rack in a 200°F oven for up to 30 minutes. Dress the salad only when you're ready to plate.

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