Best Grilled Softshell Crab Salad With Green Garlic Vinaigrette Recipes

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SOFT-SHELL CRAB SALAD WITH GREEN GODDESS DRESSING



Soft-Shell Crab Salad with Green Goddess Dressing image

Provided by Tyler Florence

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1/2 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
2 garlic cloves, coarsely chopped
3 anchovy fillets
1 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper
2 cups buttermilk
1 tablespoon crab boil seasoning
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
Vegetable oil, for frying
2 cups all-purpose flour
2 bunches watercress, trimmed
1 head bibb lettuce, trimmed and hand torn
1/2 red onion, sliced
1 hard boiled egg
Lemon wedges, for serving

Steps:

  • To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
  • To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
  • Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
  • Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
  • To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.

GRILLED SOFT SHELL CRABS WITH JICAMA SALAD



Grilled Soft Shell Crabs With Jicama Salad image

Make and share this Grilled Soft Shell Crabs With Jicama Salad recipe from Food.com.

Provided by susie cooks

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium jicama, peeled and julienned
3 medium cucumbers, peeled, seeded and julienned
1 cup cilantro, roughly chopped
7 tablespoons extra virgin olive oil
5 tablespoons fresh lime juice
salt, to taste
2 medium tomatoes, diced
3 serrano chilies, seeded and minced
1 garlic clove, peeled and minced
1 medium white onion, peeled and finely chopped
1 avocado, peeled and diced
8 soft shelled crabs, cleaned
1 lime, cut into wedges

Steps:

  • Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
  • In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
  • Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
  • To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

Nutrition Facts : Calories 458, Fat 32.1, SaturatedFat 4.6, Cholesterol 32.8, Sodium 145.2, Carbohydrate 36.2, Fiber 14.5, Sugar 10.7, Protein 12.4

CRISPY SOFT-SHELLED CRABS WITH BEAN SALAD



Crispy Soft-Shelled Crabs with Bean Salad image

This delicious recipe is courtesy of Scott Peacock.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 14

Coarse salt
1 1/2 cups beans or peas, such as butter beans, crowder peas, green beans, cranberry beans, snap peas, or other fresh beans or peas
4 cups roughly chopped heirloom tomatoes or halved cherry or grape tomatoes
Freshly ground black pepper
1/2 cup torn basil leaves
2 large eggs
2 cups milk
2 cups all-purpose flour
1 tablespoon cornstarch
Pinch of cayenne pepper
8 soft-shelled crabs
Peanut oil, for frying
3 tablespoons olive oil
Scott Peacock's Garlic Mayonnaise

Steps:

  • Bring a large pot of water to a boil. Prepare an ice-water bath with lightly salted water. Add salt to boiling water, return to a boil, and add beans or peas. Cook until just tender but still crunchy, 1 to 2 minutes. Drain and immediately transfer to prepared ice-water bath to cool; drain.
  • Place tomatoes and beans or peas in a large bowl; season with salt and pepper. Add basil and toss to combine.
  • In a shallow bowl, beat together milk and eggs. In another shallow bowl, mix together flour, cornstarch, salt, pepper, and cayenne pepper. Dip each crab in milk mixture to coat, and then dredge completely in flour mixture.
  • Set a wire rack over a parchment paper-lined baking sheet. Heat peanut oil in a large skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Season crabs with salt and pepper. Working in batches, fry crabs until deep golden brown, 3 to 5 minutes. Transfer to prepared wire rack. Continue frying until all crabs have been cooked.
  • Drizzle salad with olive oil; toss to combine. Divide salad evenly between 4 plates and top each with 2 fried crabs. Serve immediately with garlic mayonnaise.

FRIED GREEN TOMATO AND CRAB SALAD WITH SUMAC VINAIGRETTE



Fried Green Tomato and Crab Salad with Sumac Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Canola, vegetable or peanut oil
2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain white cornmeal
1/2 cup all-purpose flour
2 teaspoons Creole seasoning (recommended: Konriko)
Baby arugula
Jumbo lump crabmeat
4 tablespoons champagne vinegar
2 teaspoons ground sumac, plus more for serving
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

  • Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
  • Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels.
  • For the vinaigrette:
  • Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately.

SOFT-SHELL CRABS WITH GARLIC VINAIGRETTE



Soft-Shell Crabs With Garlic Vinaigrette image

Provided by Molly O'Neill

Categories     easy, quick, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
1/4 cup corn oil
1/4 cup olive oil
1 clove garlic peeled and minced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
4 medium soft-shell crabs cleaned
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper to taste
1 tablespoon corn oil

Steps:

  • To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar. Whisking constantly, slowly drizzle in the corn oil and then the olive oil. Stir in the garlic and herbs. Set aside.
  • Coat the crabs lightly with the flour. Season on both sides with salt and pepper. Heat the corn oil in large nonstick skillet over high heat until the oil smokes. Add the crabs top side down and sauté for 1 1/2 minutes. Turn the crabs over, lower the heat to medium and sauté until browned on the bottom and cooked through, about 3 1/2 minutes.
  • Spoon a pool of the vinaigrette into the center of 4 plates. Pat the crabs dry and place in the vinaigrette. Serve immediately.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 163 milligrams, Sugar 0 grams, TransFat 0 grams

SOFTSHELL CRAB SANDWICH WITH TOASTED PAPRIKA AIOLI



Softshell Crab Sandwich with Toasted Paprika Aioli image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 cup prepared mayonnaise
6 cloves roasted garlic
2 teaspoons Spanish paprika, toasted
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 softshell crabs, cleaned
2 tablespoons olive oil
2 cups watercress, washed
4 large crusty rolls

Steps:

  • Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress.

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