All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

2        ea                   Fresh Lemons- cut in half
1/2     C                    Coconut oil
4        Tbsp               Butter
4        ea                   Softshell crabs- cleaned
1        C                    Yellow corn meal
1        C                    All-purpose flour
2        Tsp                 Sea Salt
2        Tsp                 Black Pepper

1        ea                  Egg

2        Tbsp               Water
1/4     C                    Spice Union Chesapeake Bay Spice Blend
4        C                    Mixed field greens- cleaned

2        Tbsp               Sherry vinegar

6        Tbsp               Olive oil

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Prepare the Lemons:

1. Preheat your grill to medium heat.

2. Place the lemons flesh side down on the grill and grill until the lemon pick up some grill marks.

3. Set the lemons aside until needed.

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Prepare the Softshell crab:

1. If the Softshell crabs you bought are not cleaned, click here for a crab cleaning tutorial.

2. In a shallow pan, combine the corn meal, 1/2 C flour, salt and pepper.  Mix until well combined.

3. In another shallow pan, combine the egg and water.  Whip with a fork until well combined.

4. Season both sides of the Softshell crabs with Spice Union Chesapeake Bay Spice Blend.

5. Dredge each Softshell crab in the remaining 1/2 C flour and shake off any excess flour.

6. Dip the the Softshell crab in the egg mixture.

7. Dredge the Softshell crab in the corn meal mixture and coat evenly.

8. Preheat a large cast iron pan to medium high heat.

9. Add the coconut oil and butter to the cast iron pan and heat until shimmering.

10. Add the crabs to the cast iron pan; belly up.

11. Fry the crab for about 2-3 minutes, then turn over.

12. Continue to cook the crab for 2-3 minutes.

13. In a large bowl, combine the field greens, sherry vinegar and olive oil.  Toss to evenly coat the field greens.

14. Divide the field greens between 4 plates and serve the Softshell crabs on top of the field greens with the grilled lemon on the side.