Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli

Name: Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters rice or cake flour; 4 servings Peanut or canola oil, for frying; 2 egg yolks* (See Disclaimer); 3 cloves garlic; 3 big shakes hot sauce (recommended: Tabasco); 2 Tbsps kosher salt; 4 servings Kosher salt; 473 milliliters mesclun; 4 servings High quality extra-virgin olive oil; 237 milliliters peanut or other neutrally flavored oil; 4 soft-shell crabs; 5 larges to 6 large red radishes, sliced very thin; 1 red onion, sliced very thin; 118 milliliters red wine vinegar; 473 milliliters red wine vinegar; 4 servings Salt; 1 Tbsp sugar; 237 milliliters cold water; 1 small zucchini, thinly sliced and julienned

You can never have too many main course recipes, so give Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli a try. This dairy free recipe serves 4. One serving contains 1330 calories, 27g of protein, and 81g of fat. From preparation to the plate, this recipe takes about 34 minutes. Head to the store and pick up salt, kosher salt, soft-shell crabs, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

In a medium bowl, combine the red wine vinegar, salt, sugar, hot sauce and 1 cup of cold water.

Ingredients you will need

Red Wine Vinegar

Hot Sauce

Sugar

Water

Salt

Equipment you will use

Bowl

Add the onions and the radishes to the vinegar mixture and reserve.

Ingredients you will need

Radish

Vinegar

Onion

Clean the crabs by flipping up each side and removing the lungs. Pull the "apron" flap off of the bottom of the crab. Using a sharp pair of scissors cut the face off the crab, this seems really mean - it is- accept it and move on.

Ingredients you will need

Crab

Equipment you will use

Kitchen Scissors

Soft-shell crabs usually have a lot of water in them which can be very dangerous during frying. Pat the crabs with paper towels to remove excess water.

Ingredients you will need

Water

Equipment you will use

Paper Towels

Add the frying oil to a large saute pan until it reaches a depth of 1/4-inch. Bring to a medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

While the oil is heating, in a large bowl, toss together the mesclun, zucchini, some of the pickled onions and radishes with some of the pickling liquid, and a drizzle of extra-virgin olive oil. The salad should be lightly dressed, very flavorful and not soggy. Arrange the salad on 4 individual salad plates.

Ingredients you will need

Extra Virgin Olive Oil

Pickled Onion

Radish

Zucchini

Mesclun

Cooking Oil

Equipment you will use

Bowl

Set up a plate lined with paper towels to drain the crabs when they come out of the frying pan. Check the temperature of the oil by flicking flour into the pan. The flour will sizzle when the oil is hot.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Put the flour into a shallow dish. When the oil is hot dredge the crabs the flour and pat off the excess. Gently add the crabs to the pan. When putting the crabs in the pan, be careful not to throw them in the oil because the hot oil will splash. Fry the crabs until crispy on both sides, about 3 to 4 minutes.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Remove them from the pan to paper towels to blot excess oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Sprinkle with salt and put 1 crab on each of the prepared salads.

Ingredients you will need

Crab

Salt

Garnish with a dollop of the garlic aioli and serve.

Ingredients you will need

Garlic

Aioli

That's crabby!

In the bowl of a food processor, add the garlic, vinegar and egg yolks. Turn the machine on. While the machine is running begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.

Ingredients you will need

Egg Yolk