Cornmeal Crusted Soft Shell Crabs with Red Quinoa and Arugula Salad

Place crabs in a large bowl. Pour milk over crabs and let rest while you prepare the rest of the dish.

Set butter in a saucepan over low heat. When completely melted, skim off the white milk solids from the surface and discard. Set the clarified butter aside for the crabs.

Bring chicken broth or water to a boil. Add quinoa, butter, and 1/2 tsp. salt. Stir and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for about 15 minutes until quinoa has absorbed all the liquid. Turn off heat and set aside.

Meanwhile, place garlic, sherry vinegar, 1/2 tsp. salt and 1/4 tsp. black pepper in a large bowl. Let rest for 10 minutes.

Remove garlic clove and discard. Whisk mustard into the sherry vinegar. Add olive oil and whisk until emulsified. Stir cooked quinoa into the finished vinaigrette. Just before serving stir in arugula. Taste and add additional salt and pepper if necessary.

Stir together cornmeal and rice flour on a plate along with 1 1/2 tsp. salt and 1 tsp. pepper.

Heat 3 Tb. of the clarified butter in a non-stick skillet over medium high heat. Remove two crabs from the milk and dredge in the flour mixture, coating completely. Gently shake off excess.

Place crabs in the hot pan top-side down first. Cook for 2-3 minute per side until lightly browned and crisp (Add more butter if necessary at any point). Transfer crabs to a warm plate to rest.

Wipe out pan with a paper towel to remove any browned bit. Return to heat with remaining butter. Repeat the cooking process with the last two crabs.

Divide salad between individual plates. Top each with a crab. Serve with lemon wedges.