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

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.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 2

Course: Salad

Cuisine: American

Ingredients Method Notes

Ingredients

Soft-Shell Crab

2 soft-shell crabs cleaned
½ cup buttermilk optional, for soak
½ cup Wondra flour
½ tsp 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 tbsp fresh herbs mint, tarragon, or basil, julienned
1 tbsp lemon juice
½ tsp lemon zest
¾ tbsp olive oil
kosher salt to taste
black pepper to taste

Method

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.

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.

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.

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.

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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