Yield: 4 servings
Ingredients:
- 4 soft-shell crabs (the smaller the better), cleaned and prepared
- 4 eggs, whisked, plus more if required
- 1 ½ cups (350 ml) flour
- 2 teaspoons (10 ml) smoked paprika
- 2 teaspoons (10 ml) fresh parsley
- 1 teaspoon (5 ml) salt, plus more for serving
- 1 teaspoon (5 ml) pepper
- Oil for frying (grapeseed, peanut, or vegetable)
- Arugula, for serving
- Lemon wedges, for serving
Sundried Tomato Aioli
- 2 egg yolks
- 2 teaspoons (10 ml) Dijon mustard
- 2 garlic cloves, roughly chopped
- 6 sundried tomatoes packed in olive oil, removed from oil and patted dry
- ½ teaspoon (2.5 ml) smoked paprika
- ¼ teaspoon (1.25 ml) salt
- 1 ½ cups (350 ml) olive oil
- 2 teaspoons (10 ml) lemon juice
Method:
Add soft-shell crab to a shallow dish. Pour whisked eggs over crab, agitating dish to ensure crabs are coated evenly. Add more egg, if required, to ensure crabs are just covered. Let sit for 10 minutes.
Meanwhile, to make the aioli, combine egg yolks, Dijon, garlic, sundried tomatoes, paprika, and salt in a blender or food processor. Blitz until smooth.
While the processor is running, slowly pour in oil to form a thick, creamy mayonnaise.
Add the lemon juice and blitz one more time.
In a shallow dish, combine flour with paprika, fresh parsley, and salt and pepper.
Add olive oil to a heavy-bottomed saucepan or frying pan with high sides to a depth of 1 ½-inches (3.75 cm) and heat to 325 F (160 C).
Dredge the crab lightly in the flour mixture, then fry crab in batches, turning halfway, and removing when golden and crispy. Transfer to a paper towel-lined plate to drain. Keep warm.
Serve on a bed of arugula with lemon wedges and a bowl of the aioli.
Buon appetito!