Recipe by Coastal Living May 1997

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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