Softshell Crab Nicoise Salad Recipe

Name: Softshell Crab Nicoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound new potatoes, quartered and blanched; 1/2 cup thinly sliced onions; 1/4 pound haricots verts, blanched; 4 Roma tomatoes, seeded and chopped; 2 anchovy fillets, mashed; 4 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon minced garlic; Salt; Freshly ground black pepper; 1 cup flour; 4 large or 8 small softshell crabs, cleaned; Oil, for frying; 6 cups packed watercress lettuce, cleaned and patted dry; 8 hard-boiled quail eggs, peeled; 16 Nicoise olives, pitted and halved; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

1/2 pound new potatoes, quartered and blanched
1/2 cup thinly sliced onions
1/4 pound haricots verts, blanched
4 Roma tomatoes, seeded and chopped
2 anchovy fillets, mashed
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Salt
Freshly ground black pepper
1 cup flour
4 large or 8 small softshell crabs, cleaned
Oil, for frying
6 cups packed watercress lettuce, cleaned and patted dry
8 hard-boiled quail eggs, peeled
16 Nicoise olives, pitted and halved
1 tablespoon finely chopped fresh parsley leaves

1
Preheat the fryer.
2
In a mixing bowl, combine the potatoes, onions, beans, tomatoes and anchovies.
3
Season with 2 tablespoons of the oil, 1 tablespoon of the vinegar, the garlic, salt and pepper.
4
Toss well.
5
Set aside.
6
Season the softshells with salt and pepper.
7
Season the flour with salt and pepper.
8
Dredge the softshells in the seasoned flour, coating completely.
9
Hold the body of the each crab, carefully drag the legs through the hot oil for about 30 seconds and then carefully lay in the hot oil.
10
Fry until crispy and golden, about 3 to 4 minutes.
11
Fry the crabs in batches.
12
Remove and drain on paper towels.
13
Season with salt.
14
To assemble, toss the lettuce with the remaining 2 tablespoons of oil and 1 tablespoon of vinegar.
15
Season with salt and pepper.
16
Mound the greens in the center of each plate.
17
Arrange some of the potato mixture over the greens.
18
Lay the crabs on top of the potato mixture.
19
Lay the quail eggs and olives around the softshells.
20
Garnish with parsley.

614

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

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 17 ingredients. The key ingredients include: 1/2 pound new potatoes, quartered and blanched, 1/2 cup thinly sliced onions, 1/4 pound haricots verts, blanched, 4 Roma tomatoes, seeded and chopped, and more.

Yes, Softshell Crab Nicoise 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!

Softshell Crab Nicoise Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions