Go Back
–+ servings

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

No ratings yet
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
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Crab Prep
  2. Soak crabs in buttermilk for 30 minutes for tenderness (optional).
  3. Drain, pat dry, and season with salt and pepper.
  4. Dredge in Wondra flour seasoned with Old Bay or seafood seasoning.
  5. Fry the Crab
  6. Air fry crabs at 400°F for 8 minutes until crisp and golden.
  7. Alternatively, shallow fry in neutral oil for 2-3 minutes per side.
  8. Make the Salad
  9. In a large bowl, toss spinach, snap peas, radishes, avocado slices, scallions, and herbs with lemon juice, lemon zest, olive oil, salt, and pepper.
  10. To Plate
  11. Spoon a dollop or swipe of avocado dressing (or mashed avocado with olive oil & lemon) on the base of each plate.
  12. Mound the snap pea-spinach salad in the center.
  13. Top each salad with a hot, crispy soft-shell crab.

Tried this recipe?

Let us know how it was!