Soft Crab over Mixed Greens

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Prep Time: 10min | Servings: 2 servings

Delicate soft shell crabs are lightly battered and fried until golden, then served atop a bed of fresh mixed greens tossed in a tangy Dijon vinaigrette. This dish offers a delightful contrast of textures and flavors, perfect for a light lunch or elegant dinner.

  • Handy Soft Crab (Jumbo or Prime), Thawed
  • Mixed Greens
  • Vegetables – Peppers, Carrots, Tomatoes, etc.

Tempura Batter (enough for 6-8 crabs)

  • 1 Cup Flour
  • 1 Cup + 3 TBSP Cold Tap Water
  • 1 Egg
  • All-Purpose Flour

Dijon Vinaigrette

  • 1 TBSP Lemon Juice
  • 1/2 TSP Mayonnaise
  • 1/2 TSP Dijon mustard
  • Dash – Sugar
  • Dash – Sea Salt&Ground Black Pepper
  • 3 TBSP Extra-Virgin Olive Oil

  • In a small bowl, whisk together the flour, cold water, and egg to create a batter. Adjust the water as needed to achieve a consistency that clings loosely to the crab.

  • Prepare the mixed greens and sliced vegetables, if using.

Cooking Instructions

  1. Heat oil in a deep fryer or sauté pan to 350°F (175°C).

  2. Dredge each crab in flour, shaking off the excess.

  3. Dip the floured crab into the batter, allowing excess to drip off.

  4. Carefully place the battered crab into the hot oil and fry until golden brown and crispy, approximately 3–5 minutes, depending on size.

  5. Remove the crab from the oil and drain on a wire rack or paper towel-lined tray.

Vinaigrette Instructions

  1. In a small bowl, combine the lemon juice, mayonnaise, Dijon mustard, sugar, salt, and pepper.

  2. While whisking vigorously, slowly drizzle in the olive oil until an emulsion forms.

  3. Set aside

Assembly Instructions

  1. Toss the mixed greens and sliced vegetables with the Dijon vinaigrette in a large mixing bowl.

  2. Arrange the dressed salad on a serving plate.

  3. Place the fried soft shell crab in the center of the salad.

  4. Serve immediately and enjoy!