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Soft-Shell Crab Salad with Green Goddess Dressing (Tyler Florence) Recipe

Soft-Shell Crab Salad with Green Goddess Dressing (Tyler Florence) Recipe

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Soft-Shell Crab Salad with Green Goddess Dressing (Tyler Florence)

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Ingredients:

Serving

1/2 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
2 garlic cloves, coarsely chopped
3 anchovy fillets
1 cup coarsely chopped fresh flat-leaf parsley
2 tbsp chopped fresh tarragon leaves
2 tbsp chopped fresh chives
sea salt and freshly ground black pepper
2 cups buttermilk
1 tbsp crab boil seasoning
sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
vegetable oil, for frying
2 cups all-purpose flour
2 bunches watercress, trimmed
1 head bibb lettuce, trimmed and hand torn
1/2 red onion, sliced
1 hard boiled egg
lemon wedges, for serving

Directions:

To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	684.72 Kcal (2867 kJ)
Calories from fat	300.56 Kcal
		% Daily Value*
Total Fat	33.4g	51%
Cholesterol	96.47mg	32%
Sodium	3568.76mg	149%
Potassium	978.32mg	21%
Total Carbs	75.56g	25%
Sugars	8g	32%
Dietary Fiber	3.2g	13%
Protein	21.47g	43%
Vitamin C	31.8mg	53%
Iron	5.9mg	33%
Calcium	343mg	34%

Amount Per 100 g
Calories	101.18 Kcal (424 kJ)
Calories from fat	44.41 Kcal
		% Daily Value*
Total Fat	4.93g	51%
Cholesterol	14.26mg	32%
Sodium	527.36mg	149%
Potassium	144.57mg	21%
Total Carbs	11.17g	25%
Sugars	1.18g	32%
Dietary Fiber	0.47g	13%
Protein	3.17g	43%
Vitamin C	4.7mg	53%
Iron	0.9mg	33%
Calcium	50.7mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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