Soft-Shell Crab Salad with Green Goddess Dressing

Name: Soft-Shell Crab Salad with Green Goddess Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy.
2
Cover and stick the dressing in the fridge to allow the flavors to come together.
3
To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs.
4
Season the buttermilk with crab boil seasoning, salt, and pepper.
5
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.
6
Remove the crabs from the milk bath and let the excess drip off.
7
Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
8
Put the flour in a pie dish or plate and season with a fair amount of salt and pepper.
9
Dredge the crabs in the seasoned flour to coat, shaking off the excess.
10
Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches.
11
Be careful, the crabs have a tendency to pop and spatter.
12
Cook the crabs for about 3 minutes on each side, turning once, until golden brown.
13
Drain on paper towels.
14
To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl.
15
Pour in 1/2 cup of the green goddess dressing, tossing to coat.
16
Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing.
17
Garnish with lemon wedges and serve immediately.

1687

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup sour cream, 1/2 cup mayonnaise, 1 lemon, juiced, 2 garlic cloves, coarsely chopped, and more.

Yes, Soft-Shell Crab Salad with Green Goddess Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Soft-Shell Crab Salad with Green Goddess Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions