Crab and Parsley Salad | Sonoma-Cutrer Vineyards

Ingredients

• 1 c cornmeal (for the crab)
• 2 tsp Old Bay or your favorite fish seasoning (for the crab)
• 4 soft-shell crabs
• 3 tbsp butter (for the crab)
• 2 tbsp natural vegetable oil like canola (for the crab)
• Kosher salt, to taste (for the crab)
• 2 c gently packed flat-leaf parsley leaves (for the salad)
• 1/3 c thinly sliced shallots or green onion (for the salad)
• 2 tbsp extra-virgin olive oil (for the salad)
• 1 tbsp lemon juice (for the salad)
• 1 tbsp drained capers (for the salad)
• Sea salt (for the salad)
• Freshly ground black pepper (for the salad)
• Toasts cut from coarse country-style bread (for the salad)