John Cochran's Soft-Shell Crabs with Nasturtiums

1. 1

   In a large skillet, melt the butter in 2 tablespoons of the oil until the foam subsides.

2. 2

   Season the crabs with salt and pepper and add them, top side down, to the skillet.

3. 3

   Cook over high heat until crisp and browned, about 3 minutes.

4. 4

   Turn; fry until golden and cooked through, about 2 minutes longer.

5. 5

   Meanwhile, in a large bowl, toss the nasturtiums with the remaining 1 tablespoon of oil.

6. 6

   Add the vinegar and a generous pinch each of salt and pepper.

7. 7

   Toss again, arrange the salad on 4 plates, set a crab on each and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.