Recipe adapted from Mike Lata, The Ordinary and FIG, Charleston, SC
Category: Main Dish
Cuisine: not set
For the Soft-Shell Crabs:
1 cup cornmeal
2 teaspoons Old Bay
4 soft-shell crabs
6 tablespoons butter divided
Kosher salt to taste
For the Radish Salad:
12 cornichons, sliced lengthwise
6 radishes, thinly sliced
2 cups flat-leaf parsley
2 scallions, thinly sliced
1 small shallot very thinly sliced
1 tablespoon fresh lemon juice
2 teaspoons olive oil
Kosher salt to taste
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