Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, June 12, 2013

Soft Shell Crabs with Lemon Aioli

Soft shell crabs may look intimidating but as long as your local fishmonger cleans them properly for you they’re actually pretty easy to prepare.  Heat up about an eighth of an inch of vegetable oil in a pan while you prepare a bowl each of flour, stirred eggs, and a half bread crumb half corn meal mixture.  Dredge the crabs individually in each and fry for roughly four minutes per side.  I served them this time with a lemon aioli I concocted by combining a minced garlic clove, lemon juice from half a lemon, and a chopped hardboiled egg in the bottom of a mason jar and stick blending while drizzling in some olive oil.  After chilling for an hour I added salt and ground black pepper to taste. 

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