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These Soft Shell Crab Tacos are a perfect summer meal

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RICHMOND, Va - Virginia This Morning favorite, Herman ‘Big Herm’ Baskerville, was back in the kitchen serving up some tasty Soft Shell Crab Tacos. This dish offers the best of Seafood with a Mexican Flair.  The entrée features crispy, fried whole soft shell crabs and a tasty avocado salsa. For more information visit online at www.bighermskitchenrva.com.

For Crabs:

2-4 soft shell crabs
(eyes cut out, rinsed and drained)
1/2 cup flour
1/4 cup corn starch
1/4 corn meal
2 cups buttermilk
1 Tbls. salted butter
3 tsp. olive oil

For slaw:
1/4 cabbage (finley shredded)
1 tsp. sugar
1 tsp. salt
1 tsp. cidar vinegar

For Avocado Corn Salsa:
1 ripe alvacodo (diced)
2 tsp. lime juice
1 Tbls diced red onions
2 Tbls diced red peppers
3 Tbls corn
2 tsp chopped cilantro
Salt & pepper

For Chipotle Sauce:
1/2 cup sour cream
1/4 cup buttermilk
1 tsp sauce from chipotle  peppers
1 tsp lime juice
Salt & pepper

2-4  corn or flour tortillas (warmed)

Directions:
Grab 3 friends each with a bowl and a drink.....

Crab bowl:
Heat butter and oil in a skillet
Mix all dry ingredients in a bowl
Dip crab in buttermilk
Then into dry flour mixture
Place crab top side up in skillet
Sautée 1 1/2 - 2 mins. on each side until golden brown
Place on top of alvacodo mixture

Slaw bowl:
Toss all ingredients in bowl
Place in the middle of the warm tortillas

Alvacodo bowl:
Mix all ingredients together
Place on top of slaw mixture

Chipotle Sauce bowl:
Mix all ingredients
Place on top of cooked crab
Garnish with cilantro