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" Recipe courtesy of Chef Michelle Berstein. SERVINGS 4 INGREDIENTS 4 large soft shell crabs, cleaned  Vegetable or Canola oil for frying  All purpose Flour  1 seedless watermelon (if available), peeled (reserve rind if desired)  2-cups watercress  2 tablespoons extra virgin oil  \u00BD tablespoon red wine vinegar  \u00BC cup feta cheese  Crab Filling:  4 ounces lump crab meat  1 tablespoon grainy mustard  1 tablespoon mayonnaise  1 tablespoon bread crumbs  Pickled Watermelon Rind Garnish (Optional) 2 cups watermelon rind  1 cup water  1 cup red wine vinegar  1/2 cup sugar  1/2 teaspoon fennel seed  1/2 teaspoon pink peppercorns  1 bay leaf  PREPARATION 1. Combine filling ingredients, season with salt and pepper. Stuff into each softshell.  2. Slice the watermelon into the thinnest slices possible. Place the slices on plates; cover the whole surface of the plate with watermelon (place in the cooler until ready to serve).  3. Heat vegetable or canola oil in a fry pan on medium heat (about 1/2 to 3/4 of the way up the pan).  4. Dredge the crab in a little flour, fry in the oil for 4-5 minutes on each side.  5. When cooked, remove with a spatula and place on paper towels to dry.  6. Remove the watermelon carpaccio plate from the cooler. Combine the watercress with the oil and vinegar and season with salt and pepper.  7. Place a little salad on the watermelon plate, top with the soft shell crab. Grate a little feta cheese over the top and serve immediately with optional pickled watermelon rind.  Garnish of Pickled Watermelon (Optional) 1. Combine all the ingredients above in a medium size saucepan.  2. Place over medium heat until the sugar dissolves.  3. Place the watermelon rind into a metal container; pour the contents of the saucepan through a china cap or colander into the container with the watermelon rind.  4. Allow to cool completely at room temperature. When cool, dice the watermelon into small pieces and place back into the liquid. Keep in the cooler up to 2 weeks. Back to Chef Bernstein&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a848/shell-crabs-watermelon-carpaccio-recipe/>