Softshell Crab Sandwich With Toasted Paprika Aioli Recipes

SOFT SHELL CRAB SANDWICH

Steps:

• Heat about 3 inches of oil in a saucepan to about 400 degrees F.
• In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
• Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
• Yield: about 3 cups

FRIED SOFT SHELL CRABS WITH BASIL AIOLI

Steps:

• Prepare the aioli: Mix all of the ingredients together until homogenous.
• Set aside in the refrigerator until ready to use.
• Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
• Heat 1/2 of the olive oil in a skillet over high heat.
• Add two of the crabs and cook for about 3 minutes per side, or until browned.
• Remove from the skillet and keep warm.
• Add the rest of the oil and cook the other 2 crabs.
• Serve at once on crusty bread that has been spread with the aioli.

GRILLED SOFT-SHELL CRAB SANDWICHES WITH GREEN CHILE AIOLI

Steps:

• Prepare a wood or charcoal grill and allow it to burn down to the embers.
• Brush crabs lightly with olive oil and season to taste with salt and pepper. Grill for 2 1/2 minutes on each side.
• For each sandwich, place crab on one half of the roll top with mixed greens, tomato slices and Green Chile Aioli.
• Green Chile Aioli: Combine all ingredients in the food processor and process until the poblano is pureed. Season to taste with salt and freshly ground pepper.