Recipe courtesy of John Tesar

Soft Shell Crab Salad with a Fennel Bouillabaise Vinaigrette

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
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1 large cleaned soft shell crab

3 ounces seasoned all purpose flour

5 ounces whole butter

1/4 pound assorted Asian green mix

1 large bulb of fennel, cleaned and julienned

1 cup lobster stock

1 teaspoon tomato paste

1 pinch saffron

3 ounces seasoned rice wine vinegar

2 ounces Pernod or Richard

6 ounces olive oil


  1. Clean soft shell crab by removing the gills and the eyes. Season 3 to 4 ounces of all purpose flour with salt and pepper to taste, remembering that crab have a certain amount of salt. I also like to add cayenne pepper for spice. Then, dredge the cleaned crab in flour, making sure to pat off all excess. In a saucepan with 3 ounces of whole butter, cook crab on medium heat until golden brown on both sides. Arrange Asian greens on a plate. In a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock, tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove fennel with a slotted spoon and place on the salad.
  2. Make remaining liquid into a vinaigrette by adding vinegar and Pernod then slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then place hot, crisp crab on salad. Garnish with fried fennel tops.

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