Beet Salad With Sauteed Soft Shell Crab
Ingredients
Salad
- 6 beets (3 red and 3 golden)
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 2 cups loosely packed arugula
- 1 cup loosely packed mixed greens
- ¼ cup goat cheese, crumbled
- Balsamic vinaigrette, to taste
Soft Shell Crab
- 4 cleaned soft shell crabs
- Egg wash (recipe below)
Egg Wash
- 3 large eggs
- 2 egg yolks
- 3 tablespoons buttermilk
Instructions
- Preheat the oven to 350°F.
- Rub the beets with olive oil and season with salt and pepper. Roast on a baking sheet for about 2 hours, or until tender.
- Transfer the hot beets to a paper bag, close the top, and let steam for several minutes. Peel and discard the skins, then cut the beets into bite sized pieces.
- Whisk together the eggs, egg yolks, and buttermilk to prepare the egg wash.
- Dip the cleaned soft shell crabs into the egg wash, coating completely.
- Pan sauté the crabs until golden brown, taking care not to overcook.
- Arrange the arugula and mixed greens on serving plates. Top with the roasted beets, goat cheese, and sautéed soft shell crab.
- Drizzle with balsamic vinaigrette and serve immediately.
Notes
- Serves 4.
