Buckhead Diner Soft-Shell Crab Salad



4 servings

Recipe from

Coastal Living


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


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

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

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

Combine milk and buttermilk.

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

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.

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.