Soft-Shell Crabs with Fennel and Mesclun Salad

Name: Soft-Shell Crabs with Fennel and Mesclun Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; Kosher salt and freshly ground pepper; 8 medium soft-shell crabs (1 1/2 pounds); 1 fennel bulb (about 1 1/4 pounds), trimmed and cored, fronds reserved; 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 tablespoon Pernod or other anise-flavored liqueur; 1 tablespoon fresh lime juice; 1/2 teaspoon sugar; 6 tablespoons vegetable oil; All-purpose flour, for dredging; 1/4 pound mesclun (8 cups)

Servings: persons

1 cup milk
Kosher salt and freshly ground pepper
8 medium soft-shell crabs (1 1/2 pounds)
1 fennel bulb (about 1 1/4 pounds), trimmed and cored, fronds reserved
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon Pernod or other anise-flavored liqueur
1 tablespoon fresh lime juice
1/2 teaspoon sugar
6 tablespoons vegetable oil
All-purpose flour, for dredging
1/4 pound mesclun (8 cups)

1
Preheat the oven to 400.
2
Pour the milk into a large shallow dish and season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
3
Put the crabs in the milk and let marinate for about 10 minutes.
4
Slice the fennel very thinly on a mandoline.
5
Transfer the fennel to a bowl and sprinkle generously with salt.
6
Toss with 1 1/2 tablespoons of the lemon juice and refrigerate until ready to use.
7
In a small bowl, mix the remaining 1 1/2 tablespoons of lemon juice with the olive oil, Pernod, lime juice and sugar.
8
Season with salt and pepper.
9
Heat 3 tablespoons of the vegetable oil in a large skillet.
10
One by one, lift 4 of the crabs out of the milk and dredge them in flour, shaking off the excess.
11
When the oil is almost smoking, fry the crabs over moderately high heat, top shell side down, until browned and crisp on the bottom, about 3 minutes.
12
Turn the crabs and cook until crisp on the second side, about 2 minutes longer.
13
Transfer the crabs to a rimmed baking sheet.
14
Discard the oil and carefully wipe the skillet clean.
15
Heat the remaining 3 tablespoons of vegetable oil in the pan.
16
Flour and fry the remaining crabs, then transfer them to the baking sheet.
17
Keep the crabs hot in the oven while you prepare the salad.
18
Squeeze the fennel dry.
19
In a large bowl, combine the mesclun with the fennel and toss with the vinaigrette.
20
Mound the salad on plates, top each salad with 2 crabs and serve.

343

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 1 cup milk, Kosher salt and freshly ground pepper, 8 medium soft-shell crabs (1 1/2 pounds), 1 fennel bulb (about 1 1/4 pounds), trimmed and cored, fronds reserved, and more.

Yes, Soft-Shell Crabs with Fennel and Mesclun Salad 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!