Ingredients
- 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
- ½ cup Snap peas sliced thin on a bias
- 2 cups Baby Spinach
- ½ each Avocado sliced
- ¼ cup Radishes thinly sliced
- 1 Scallions thinly sliced
- Fresh herbs mint, tarragon, or basil x 1 tbsp, julienned
- 1 tablespoon Lemon juice x 1 tbsp
- ½ teaspoon Lemon zest x ½ tsp
- ¾ tablespoon Olive oil x ¾ tbsp
- Kosher Salt to taste
- Black Pepper to taste
Method
Crab Prep
- (Optional) Soak soft-shell crabs in buttermilk for 30 minutes for extra tenderness.
- Drain and pat dry. Season with kosher salt and black pepper.
- Dredge in Wondra flour seasoned with Old Bay or your preferred seafood seasoning.
Fry the Crab
- Air fry at 400°F for 8 minutes until golden and crisp.
- Or shallow fry in neutral oil for 2–3 minutes per side until crunchy and deep golden.
Make the Salad
- In a large bowl, toss spinach, snap peas, radishes, scallions, avocado slices, and herbs.
- Dress with lemon juice, zest, olive oil, salt, and pepper. Toss gently to coat.
To Plate
- Spread a swipe of mashed avocado (seasoned with lemon and olive oil) on each plate.
- Mound the salad in the center.
- Top each plate with a hot, crispy soft-shell crab. Serve immediately.