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Soft-Shell Crabs with Lemon Aioli and Sweet Onion

  • 8servings
  • 100minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B12, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons red wine vinegar

  2. 1 small shallot, minced

  3. 1 1/4 cups extra-virgin olive oil

  4. 1 small Vidalia or other sweet onion, cut into thin rings

  5. Salt and freshly ground pepper

  6. 1/2 cup mayonnaise

  7. 1/2 teaspoon finely grated lemon zest

  8. 1 1/2 tablespoons fresh lemon juice

  9. 1 1/2 cups rice flour (see Note)

  10. 8 soft-shell crabs

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk the vinegar with the shallot and 1/2 cup of the olive oil. Add the onion rings, season with salt and pepper and refrigerate for 1 hour.

  2. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon zest and juice. Gradually whisk in 1/4 cup of the olive oil and season with salt and pepper. Refrigerate the aioli until chilled.

  3. In a large skillet, heat the remaining 1/2 cup of olive oil until shimmering. Spread the rice flour in a shallow bowl. Lightly dust the soft-shell crabs with rice flour and fry over high heat, turning once, until browned and crisp, 6 to 7 minutes. Drain the fried crabs on paper towels and season with salt and pepper.

  4. Using a slotted spoon, transfer the marinated onion rings to a serving platter. Top with the fried soft-shell crabs and serve with the lemon aioli.

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