Soft Shell Crab and Corn Salad

Katie and I are both still relatively new to the DC area… meaning we have never been on the east coast during soft shell crab season. We planned a trip to the Fish Market that ended up being so beautiful! I couldn’t believe this gem was 2 blocks from where I work and I never knew it (I guess I need to get out more!) Anyway, it is a must see for anyone that lives in the DC area and has never been. Great prices, great looking seafood and very friendly fishermen:)

Captain white sign soft shell crabs alivegrabbing crabs fish at market Craps in a basket

There is something about open air markets in the summer time that I think everyone loves. Picking out your own produce and fresh fish from whichever vendor looks the best. Being out in the fresh air is always the best part. So we ended up getting 6 crabs frying them up with fresh raw corn salad. Went at it with a bottle of white wine in hand and thoroughly enjoying eating way to much.  Beware of the mustard (yellow stuff) in the body of the crabs. It looks gross and tastes more fishy than the rest of the crab. Steph saw it right off the bat and couldn’t eat any more crab unfortunately. If you are not grossed out by it, the mustard is perfectly fine to eat.

dipped crab

Frying crab

We served the crab with toasted corn tortillas topped with corn salsa and fresh squeezed lime. Just sitting here now writing about it, I wish I were sitting outside again enjoying the meal. corn saladcorn saladfull meal

The Soft Shell Crab Recipe:

6 soft shells crabbies

1 1/2 cups of flour

1/2 cup buttermilk

2 eggs

1 Tbs Old Bay Seasoning

salt and pepper

4 cups oil for frying


Whisk together eggs and buttermilk. Mix flour with Old Bay and a dash of salt and pepper. Dip each crab in buttermilk mixture and then coat with flour.

Heat skillet with oil on medium high hear until small bubbles form at the bottom of the pan. Place crabs in the heated skillet and fry until golden brown about 2 minutes on each side.

The Corn Salad Recipe:

3 ears raw corn

1 cup black beans

1 avocado

Juice from 1 lime

1 jalapeno, chopped

3 Tbs fresh cilantro

2 tsp red pepper flakes


Husk and cut off kernels from the corn cob. Add the remaining ingredients and mix. Let marinate for at least 15 minutes.

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