End of summer :(

I hate to see summer coming to an end.  I love the sun, the pool, the warm weather, the fresh produce, etc. and dread winter with short days, cold weather, snow and ice.  I love to enjoy seasonal foods and although oysters will be some consolation during winter months, it seemed like a good idea to enjoy soft shells one more time.  I have three soft shell preparations that I love (with mustard sauce, Thai curry and on salad – all recipes on blog) but decided to go with the salad option tonight since we have fresh cherry tomatoes in our garden.

Soft Shell Crab Salad

  • Soft shell crabs, cleaned (1 -2 per person)
  • 2 eggs, lightly beaten
  • Panko (1 cup) – you can also use any combination of flour, panko and Wondra flour
  • Canola 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.

The pesto and the tomatoes help to make it a celebration of summer!


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.

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