Crab and Parsley Salad

BY CHEF JOHN ASH 

One of the real treats of summer are fresh soft-shell crab, which are now widely available. Ideally, you want to prepare the crabs while they are alive. There is a good tutorial on www.seriouseats.com on how to clean these crabs. The bright fruit of the Russian River Chardonnay would be a perfect pairing.

INGREDIENTS

 c cornmeal (for the crab)

2 tsp Old Bay or your favorite fish seasoning (for the crab)

4 soft-shell crabs

3 tbsp butter (for the crab)

2 tbsp natural vegetable oil like canola (for the crab)

Kosher salt, to taste (for the crab)

2 c gently packed flat-leaf parsley leaves (for the salad)

1/3 c thinly sliced shallots or green onion (for the salad)

2 tbsp extra-virgin olive oil (for the salad)

1 tbsp lemon juice (for the salad)

1 tbsp drained capers (for the salad)

Sea salt (for the salad)

Freshly ground black pepper (for the salad)

Toasts cut from coarse country-style bread (for the salad)

INSTRUCTIONS

1. In a mixing bowl stir together the cornmeal and Old Bay. Dredge the crabs in the cornmeal mixture, shake off any excess and set aside.

2. In a large skillet over medium-high heat add the butter and oil. When the butter begins to foam fry the crabs, belly-side down. Cook, swirling the pan regularly until the crabs are golden brown, about 4 minutes.

3. Turn the crabs and turn the heat down to medium and cook for another 3 minutes. Transfer the crabs to a paper towel-lined plate to drain and season with salt while they're still hot.

4. Divide the soft-shell crabs and parsley salad among 4 plates and serve immediately.