Friday, July 26, 2019

Fried Crab Salad

This fried crab salad is inspired by my parents and friends' garden. The colorful edible flowers brighten this dish while adding texture and taste. Select the edible flowers that you prefer. Some people may find that the mustard flowers are too bitter but I actually enjoy their flavor. Be sure the fresh flowers you use are all edible and that they have not been sprayed by pesticides. If you are unsure it is best to avoid eating them.

In order to add extra flour coating to the crabs I dip the crabs in a whisked egg before dredging them in the seasoned flour.

fried crab salad

Fried Crab Salad


5-6 young Romaine lettuce leaves, washed well
1 anchovy, mashed itno small bits
3 Fried Soft-Shell Green Crabs
About 10 borage flowers
About 8 bee balm petals
About 8 marigold petals
About 4 viola flowers
A small handful of cooked corn kernels
About 3 small mustard flower clusters
About 2-3 tsp olive oil
About 1-2 tsp balsamic glaze (or balsamic vinegar reduction)


Arrange the lettuce, anchovy, and fried crabs on a plate. Scatter the flowers and corn kernels over everything. Drizzle oil and balsamic glaze over the salad.

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