Buckhead Diner Soft-Shell Crab Salad

Recipe from Coastal Living

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  • 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


  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.
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