Soft Around the Edges - richmondmagazine.com

Ingredients

• 2 soft-shell crabs
• 1 cup all-purpose flour
• 2 tablespoons clarified butter
• 2 tablespoons olive oil
• 1 large clove garlic, halved lengthwise
• 1 tablespoon basil, sliced into a chiffonade
• 1 tablespoon garlic, minced
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 2 cups mixed greens
• 1 carrot, chopped
• 1 cucumber, chopped
• ¼ cup Kalamata olives, pitted
• ½ red onion, thinly sliced
• Sea salt, black pepper, oregano and crushed red pepper, to taste