This super colorful, crunchy, moderately healthy meal has an outstanding "wow" to effort ratio. Try it on a soft grilled roll for a great memorial day cookout alternative, or over a salad for a elegant early summer supper. —PitchforkDiaries
Whisk together milk and eggs in a pie plate or low bowl.
Combine cornmeal, flour, pimenton and salt in a separate pie plate or bowl.
Toast rolls and keep warm in a low temperature oven.
Heat oil in a heavy bottomed frying pan to 325 F, or until a pinch of the cornmeal mixture sizzles rapidly when sprinkled in.
Coat crab in the egg mixture, and then the cornmeal mixture, shaking off any excess.
Gently lay them, going away from you, in the pan of oil. Fry until golden brown, about three minutes per side. Lower heat if browning too quickly. Remove from oil and drain on several layers of paper towels.
Put greens on the toasted rolls, top with a soft shell crab, and then a large spoonful of buttermilk apple chive slaw (recipe below). Serve immediately.
Buttermilk Apple Chive Slaw
Whisk together buttermilk, cider vinegar, celery salt, and sugar.
In a medium bowl, combine cabbage, apple, chives and carrot. Toss with buttermilk dressing and refrigerate until ready for use.