Author Notes
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
Ingredients
- Cornmeal Crusted Soft Shell Crab
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4
soft shell crabs, cleaned
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2
eggs
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1 cup
milk
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1 cup
cornmeal
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1/2 cup
All-Purpose Flour
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1/2 teaspoon
pimenton
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1/2 teaspoon
salt
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4
soft rolls or pairs of brioche slices
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2 cups
peanut or canola oil, for frying
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2 cups
salad greens
- Buttermilk Apple Chive Slaw
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1 cup
purple cabbage, packed, sliced very thin
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1 cup
Green Apple, julienne or shredded
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1/4 cup
fresh chives, finely minced
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1 cup
carrot, shredded
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1/2 cup
buttermilk
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1/4 teaspoon
celery salt
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1/8 teaspoon
sugar
Directions
- Cornmeal Crusted Soft Shell Crab
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Whisk together milk and eggs in a pie plate or low bowl.
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Combine cornmeal, flour, pimenton and salt in a separate pie plate or bowl.
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Toast rolls and keep warm in a low temperature oven.
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Heat oil in a heavy bottomed frying pan to 325 F, or until a pinch of the cornmeal mixture sizzles rapidly when sprinkled in.
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Coat crab in the egg mixture, and then the cornmeal mixture, shaking off any excess.
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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.
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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
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Whisk together buttermilk, cider vinegar, celery salt, and sugar.
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In a medium bowl, combine cabbage, apple, chives and carrot. Toss with buttermilk dressing and refrigerate until ready for use.
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