4ea Soft-shell Crabs
1ea Red Onion (Sliced Thin)
2 heads Frisee Lettuce (Cleaned, all Green Removed)
1ea Mango (Julienned)
16ea Flat Parsley Leaves
8oz Toasted Macadamia Nuts (finely Chopped)
8oz Cornstarch
1C Buttermilk
3ea Eggs (cracked and whisked)
1C Lemon Mayonnaise
Canola oil as needed
Sea salt as needed

For Lemon Mayonnaise
2ea Egg yolks,
17oz Canola Oil
3T Fresh squeezed lemon juice
2T Water
Salt and pepper as needed

-Clean Soft-shell crab. Mix Macadamia nuts with half of the cornstarch. Dust the crabs in the remaining cornstarch, dip into eggs and and milk then into macadamia nut mixture, set crabs aside.
-Mix frisee, red onion, mango and parsley. Season with salt and pepper and dress with enough lemon mayonnaise to lightly coat the salad.
-Pour 1/4 inch of canola oil into sauté pan; carefully add the soft-shell crabs once the oil is hot (be very careful as to not burn yourself the crabs will release some liquid causing the oil to splatter)
- Cook until golden brown, approximately 2-3 minutes, turn over and cook another 2 minutes, season crabs with sea salt once finished
-Spoon some Lemon Mayonnaise onto plate; top with salad and then soft shell crab.

For Lemon Mayonnaise
- Place egg yolks in blender add water and half of the lemon juice. Turn on blender and slowly add the oil in a thin stream, be careful not to add the oil too fast or the emulsion will break. Once half of the oil is added, add the rest of the lemon juice Slowly add the rest of the oil and then season with salt and pepper