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Fried Soft Shell Crabs with summer salad and pickled Vegetables

(4 Servings) – From Chef James Barrett

Fried Soft Shell Crabs with summer salad and pickled Vegetables

– For the Soft Shell Crabs
4 large soft shell crabs, cleaned
1 egg, beaten
½ cup milk
1 cup flour, all purpose
2 tbsp old bay
Salt & pepper to taste
1 cup vegetable oil

– For the Pickled Vegetables

Pickling liquid
2 cup cider vinegar
2 cup rice wine vinegar
1 quart water
1 cup sugar
2 tbsp sea salt
6 clove peeled, sliced garlic
1 tsp crushed red pepper


½ lb baby zucchini
½ lb baby fennel
½ lb French breakfast radish, washed, tops trimmed
½ lb watermelon radish, sliced 1/8 thick
1 red onion, sliced
6 sprig fresh oregano
4 bay leaves

– For the Salad

1 cup pickled vegetables

Mixed greens

Olive oil, extra virgin
Salt and pepper to taste


– Clean the soft shell crab by using scissors to cut out the gills, remove the apron and remove the face. Beat egg in a bowl until it is evenly mixed. Dredge the crab in the egg until it is evenly coated. Dredge the crab in the breading until it is covered, season with salt and pepper as desired. Heat oil in fryer or pan to approx 375 degrees. Place breaded crab in the hot oil and allow 3-4 minutes to cook, until golden brown. Remove crab from fryer using tongs and pat dry with a paper towel to remove excess oil. Toast roll.

– Plating: Place fried softshell, lettuce and tomato slice on bun. Add tartar or cocktail sauce if desired.