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