Reviews Add Rating & Review
Back to Crispy Soft-Shelled Crabs with Bean Salad All Reviews for Crispy Soft-Shelled Crabs with Bean Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Crispy Soft-Shelled Crabs with Bean Salad Recipe Summary Servings: 4
Ingredients Ingredient Checklist Coarse salt 1 1/2 cups beans or peas, such as butter beans, crowder peas, green beans, cranberry beans, snap peas, or other fresh beans or peas 4 cups roughly chopped heirloom tomatoes or halved cherry or grape tomatoes Freshly ground black pepper 1/2 cup torn basil leaves 2 large eggs 2 cups milk 2 cups all-purpose flour 1 tablespoon cornstarch Pinch of cayenne pepper 8 soft-shelled crabs Peanut oil, for frying 3 tablespoons olive oil Scott Peacock’s Garlic Mayonnaise
Gallery Crispy Soft-Shelled Crabs with Bean Salad
Recipe Summary Servings: 4
Gallery
Crispy Soft-Shelled Crabs with Bean Salad
Crispy Soft-Shelled Crabs with Bean Salad
Crispy Soft-Shelled Crabs with Bean Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Coarse salt 1 1/2 cups beans or peas, such as butter beans, crowder peas, green beans, cranberry beans, snap peas, or other fresh beans or peas 4 cups roughly chopped heirloom tomatoes or halved cherry or grape tomatoes Freshly ground black pepper 1/2 cup torn basil leaves 2 large eggs 2 cups milk 2 cups all-purpose flour 1 tablespoon cornstarch Pinch of cayenne pepper 8 soft-shelled crabs Peanut oil, for frying 3 tablespoons olive oil Scott Peacock’s Garlic Mayonnaise
Directions
Bring a large pot of water to a boil. Prepare an ice-water bath with lightly salted water. Add salt to boiling water, return to a boil, and add beans or peas. Cook until just tender but still crunchy, 1 to 2 minutes. Drain and immediately transfer to prepared ice-water bath to cool; drain.
Place tomatoes and beans or peas in a large bowl; season with salt and pepper. Add basil and toss to combine.
In a shallow bowl, beat together milk and eggs. In another shallow bowl, mix together flour, cornstarch, salt, pepper, and cayenne pepper. Dip each crab in milk mixture to coat, and then dredge completely in flour mixture.
Set a wire rack over a parchment paper-lined baking sheet. Heat peanut oil in a large skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Season crabs with salt and pepper. Working in batches, fry crabs until deep golden brown, 3 to 5 minutes. Transfer to prepared wire rack. Continue frying until all crabs have been cooked.
Drizzle salad with olive oil; toss to combine. Divide salad evenly between 4 plates and top each with 2 fried crabs. Serve immediately with garlic mayonnaise.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Crispy Soft-Shelled Crabs with Bean Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crispy Soft-Shelled Crabs with Bean Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
