ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buckhead Diner Soft-Shell Crab Salad

Yield 4 servings

Ingredients

  • 1 cup French green beans
  • 8 cups mixed baby lettuces
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced yellow bell pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 8 soft-shell crabs, dressed
  • Vegetable oil
  • Red wine vinaigrette
  • Shallot-dill mayonnaise

How to Make It

  1. Boil green beans in water to cover 2 minutes; drain. Plunge into ice water to stop the cooking process; drain again.

  2. Combine green beans, lettuces, and bell peppers; set aside.

  3. Combine flour and next 4 ingredients in a shallow dish; set aside.

  4. Combine milk and buttermilk.

  5. Dredge crabs in flour mixture, and dip in milk mixture. Dredge in flour mixture again.

  6. Pour oil to depth of 1 inch into a Dutch oven; heat to 350°. Fry crabs 1 to 1 1/2 minutes on each side. Drain on paper towels. Cut crabs in half.

  7. Toss together bean mixture and 1/2 cup red wine vinaigrette; place on serving plates. Arrange 4 crab halves on each salad and dollop each with shallot-dill mayonnaise. Serve immediately.