Soft crab salad

While my husband is crazy about the Thai curry soft crabs, I also really enjoy this preparation.  This is one I created in an effort to duplicate an appetizer that I had in a restaurant.  I think I got pretty close.

Soft Shell Crab Salad

  • Soft shell crabs, cleaned (1 -2 per person)
  • 2 eggs, lightly beaten
  • Panko (1 cup)
  • Peanut or vegetable oil
  • Salad greens (I use Mache but your choice and availability)
  • Cherry or grape tomatoes
  • 1/4 cup Mayonnaise
  • 1/4 cup Pesto

Preheat oven to 450.  Wash greens and arrange on plates.

Whisk together Mayonnaise and Pesto.  Taste and adjust to suit.

Dip soft crabs in egg and then panko.  In a non-stick saucepan over medium heat, swirl in oil.  Cook crabs starting wit the shell side down.  Cover pan to avoid spattering.  After 4 minutes, toss to other side.  Cook another 3-4 minutes.  Remove to a baking sheet (cover baking sheet with aluminum foil for easy cleanup) and transfer to oven for 5-6 minutes.  (This sets the meat.)

Top each salad with 1 -2 crabs.  Drizzle with Pesto dressing and sprinkle with halved grape tomatoes.  Serve.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

2 Responses to Soft crab salad

  1. Celia says:

    Len went to play golf tonight so I was home alone. He isn’t a fan of soft shell crabs so I thought I would try your soft shell salad. Well, I certainly was NOT disappointed. Thanks so much Vicky. So Yummy. You have opened up my palate to so many new adventures.

    • emenuplan says:


      So happy to hear that! One of the joys of eating alone is choosing exactly what you want! Try the other soft crab variation with the mustard seed sauce next time your husband is golfing.

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