Buckhead Diner Soft-Shell Crab Salad

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

Preparation

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.