Soft Shell Crab Salad With Green Goddess Dressing Recipes

Steps:

• To prepare the soft-shell crabs: 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. Heat the oil in a large skillet over medium-high flame. 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 and cover to keep warm.
• Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

Steps:

• Clean crabs by removing gills and cutting off the eyes and mouth.
• Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
• Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

Steps:

• Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container.

Steps:

• For the dressing: Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor and process until smooth.
• For the crostini: Preheat the oven to 375 degrees F. Spread out the baguette slices in one layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until lightly golden, 8 to 10 minutes.
• Spread the baguette slices generously with dressing, then top with crabmeat. Sprinkle with smoked paprika and sea salt.

Steps:

• In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt, and pepper. Chill.
• In a bowl, combine the fennel, cucumber, scallions, carrots, and greens. Toss the dressing with the salad. Sprinkle the soy sprouts and soy nuts over the salad. Serve immediately.

Steps:

• Cook pasta till al dente. Rinse with cold water and set aside to drain.
• Mix crab and veggies. Add to pasta.
• Mix sour cream, mayonnaise, milk and dressing mix.
• Pour dressing over salad and mix. Add cheddar and mix through. Chill for 30 minutes to set flavors.
• Enjoy on a bed of lettuce with crackers of your choice.