Restaurants›Hot and Hot Fish Club›Soft Shell Crab Recipe

Soft Shell Crab Recipe

Inspired by Hot and Hot Fish Club
Time1h
Serves4

Summer Vegetable Slaw, Lemon Vinaigrette, Green Goddess Dressing and Red Currants

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Ingredients

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Soft Shell Crab

Summer Vegetable Slaw

Lemon Vinaigrette

Green Goddess Dressing

Garnish

Method

Prepare the Soft Shell Crab

1

Clean the Crabs

Rinse the soft shell crabs under cold water and remove the gills and any other inedible parts.

2

Coat the Crabs

In a bowl, mix the flour, cornmeal, salt, and black pepper. Dredge each crab in the mixture until well coated.

3

Fry the Crabs

In a large skillet, heat vegetable oil over medium-high heat. Fry the crabs for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Make the Summer Vegetable Slaw

4

Combine Vegetables

In a large bowl, mix together shredded cabbage, grated carrot, sliced bell pepper, sliced red onion, and chopped parsley.

5

Dress the Slaw

In a small bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper. Pour over the slaw and toss to combine.

Prepare the Dressings

6

Make Lemon Vinaigrette

In a bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper until well combined.

7

Make Green Goddess Dressing

In a blender, combine Greek yogurt, fresh herbs, lemon juice, salt, and black pepper. Blend until smooth and creamy.

Assemble the Dish

8

Plate the Dish

On a plate, arrange a portion of the summer vegetable slaw. Place the fried soft shell crab on top, drizzle with lemon vinaigrette, and add a dollop of green goddess dressing. Garnish with red currants.