Soft-Shell Crab Spring Salad with Snap Peas, Avocado & Spinach

Crisp-fried soft-shell crab over a bright, lemony snap pea and spinach salad, with creamy avocado tying it all together. A warm spring salad built for max texture and bold flavor in every bite.

Ingredients

Soft-Shell Crab

• Soft-shell crabs x 2, cleaned

• Buttermilk x 1/2 cup (optional, for soak)

• Wondra flour x 1/2 cup

• Old Bay or seafood seasoning x 1/2 tsp

• Kosher salt x to taste

• Black pepper x to taste

• Neutral oil x for frying

Snap Pea & Spinach Salad

• Snap peas x 1/2 cup, sliced thin on a bias

• Baby spinach x 2 cups

• Avocado x 1/2 each, sliced

• Radishes x 1/4 cup, thinly sliced

• Scallions x 1, thinly sliced

• Fresh herbs (mint, tarragon, or basil) x 1 tbsp, julienned

• Lemon juice x 1 tbsp

• Lemon zest x 1/2 tsp

• Olive oil x 3/4 tbsp

• Kosher salt x to taste

• Black pepper x to taste

Recipe

1. Crab Prep

• Soak crabs in buttermilk for 30 minutes for tenderness (optional).

• Drain, pat dry, and season with salt and pepper.

• Dredge in Wondra flour seasoned with Old Bay or seafood seasoning.

1. Fry the Crab

• Air fry crabs at 400°F for 8 minutes until crisp and golden.

• Alternatively, shallow fry in neutral oil for 2-3 minutes per side.

1. Make the Salad

• In a large bowl, toss spinach, snap peas, radishes, avocado slices, scallions, and herbs with lemon juice, lemon zest, olive oil, salt, and pepper.

1. To Plate

• Spoon a dollop or swipe of avocado dressing (or mashed avocado with olive oil & lemon) on the base of each plate.

• Mound the snap pea-spinach salad in the center.

• Top each salad with a hot, crispy soft-shell crab.

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