Ingredients:
4 large soft-shell crabs, cleaned
2 cups buttermilk
50/50 AP flour to cornmeal, for dredging
½ cup of your favorite oil for pan frying
Salad:
Watermelon, seedless, 1-inch chunks
Watermelon radish, shaved thin on a Japanese mandolin
Micro fennel
2 tablespoons extra virgin oil
½ tablespoon red wine vinegar
1 cup of your favorite mayonnaise
2 tablespoons of grainy mustard
1 teaspoon of Tabasco or your favorite hot sauce
Kosher salt
Freshly ground black pepper
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Directions:
Place the crabs in the buttermilk. Heat the oil in a frying pan on medium heat. Dredge the crab in the AP flour/cornmeal mixture, shake off any excess and fry in the oil until golden brown and crispy on both sides. When cooked, remove with a spatula or spider and place on paper towels to drain.
Mix the mayo, mustard and hot sauce together. Season the soft shell lightly with salt. Cut in half.
Mix the watermelon, radish and greens, drizzle the oil and vinegar and season with salt and pepper.
Top with the soft-shell crab. Spoon the sauce on the plate.