Food Network: Soft-Shell Crab Salad with Green Goddess Dressing

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Soft-Shell Crab Salad with Green Goddess Dressing
Recipe courtesy Tyler Florence and JoAnn Cianciulli

Ingredients
Green Goddess Dressing:
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 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper

Crabs:
2 cups buttermilk
1 tablespoon 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

Salad:
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

Instructions
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.