Written by: Chef Karen Toughy
8/29/2010 1:58 PM 

6 large Soft-Shell Crab, Prime, have fishmonger clean them if you don't know how
3 cup(s) flour, seasoned with old bay or your own mixture of dry spices
1 cup(s) canola oil
6 Onion Burger Rolls, or whole wheat
1 cup(s) roasted garlic lemon aioli (recipe follows)
1 cup(s) arugula, torn by hand

Directions:
1) Heat oil in a skillet with high sides to 350 degrees.
2) Coat each crab with flour and saute 3 minutes on first side and 2 minutes on the other side. Remove and put on
a plate covered with a towel or paper towel so the oil can drip off.
3) Meanwhile dig a little circle of the bread out of the top piece of the bun.
4) Fill with a Tbs or more to taste in that pocket.
5) Place a crab on the bottom piece, place arugula on top of crab and put the top bun on.
6) The entire crab is edible and very tangy and sweet. Enjoy.

Aiola:

10 large garlic cloves, roasted in foil at 350 degrees for about an hour with fresh herbs and olive oil
1 large garlic clove, chopped
4 tablespoon(s) lemon juice, about 1 large lemon
1 large egg yolk
salt and pepper
3 tablespoon(s) cilantro, finely chopped
1/2 cup(s) olive oil, extra virgin

Directions:
1) Put roasted garlic through cilantro in a food processor; as food processor is running, drizzle olive oil in.

Copyright ©2010 Chef Karen Toughy

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Tags: Soft-Shell Crabs , Onion Burger Rolls , Roasted Garlic Lemon Aiola , Arugula

Categories: Recipes

Location: Blogs Chef Karen Toughy

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