Recipe: Fried Soft-Shell Crab With Radish Salad From Mike Lata
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 1 cup cornmeal
  • 2 teaspoons Old Bay
  • 4 soft-shell crabs
  • 6 tablespoons butter, divided
  • Kosher salt, to taste
  • 12 cornichons, sliced lengthwise
  • 6 radishes, thinly sliced
  • 2 cups flat-leaf parsley
  • 2 scallions, thinly sliced
  • 1 small shallot, very thinly sliced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • Kosher salt, to taste
Directions
  1. Make the soft-shell crabs: In a mixing bowl, whisk together the cornmeal and Old Bay.
  2. Lightly dredge the soft-shell crabs in the cornmeal mixture and set aside.
  3. In a large skillet over medium-high heat, melt half of the butter. When the butter begins to foam, working in 2 batches, fry the crabs, belly-side down. Cook, swirling the pan often, until the crabs are golden brown, 3 to 4 minutes. Flip the crabs, turn the heat down to medium and cook for another 2 to 3 minutes. Repeat with the remaining 2 crabs.
  4. Transfer the crabs to a paper towel-lined plate to drain and season with salt while they're still hot.
  5. In a medium bowl, toss the cornichons, radishes, parsley, scallions, shallots, lemon juice and olive oil. Season with salt.
  6. Divide the soft-shell crabs and radish salad among 4 plates and serve.