Cornmeal Crusted Soft-shell Crab Tacos with Salsa Veracruzana, loosely adapted from this Rick Bayless recipe.
This was excellent! My dredge for the crabs was equal parts Wondra and very fine cornmeal (with some salt and pepper) and I shallow fried them in avocado oil over medium high heat for 3 minutes a side. Perfect! Lots of great flavor from the meat and innards/crab miso that stood up to the briny flavors in the salsa.
