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Fried soft shell crab with lime pepper aioli


Lime pepper aioli:

  • 3 large egg yolks
  • 2 teaspoons (10 milliliters) Dijon mustard
  • 1 clove garlic, chopped
  • 1 tablespoon (15 milliliters) sherry vinegar
  • 1 tablespoon (15 milliliters) lime juice
  • 1 tablespoon (15 milliliters) cracked black peppercorns
  • 3/4 cup (180 milliliters) canola oil

Fried soft shell crab:

  • 4 soft shell crab, whole and fresh
  • 8 egg yolks, beaten
  • 3/4 cup (180 milliliters) cornstarch
  • 1/4 cup (60 milliliters) Montreal steak spice
  • Salt and pepper, to taste
  • Frying oil


Lime pepper aioli:

  1. In a food processor, combine all ingredients except the oil and blend until perfectly smooth.
  2. Start slowly adding the canola oil as the food processor is running, until you reach the desired consistency.
  3. Reserve for plating.

Fried soft shell crab:

  1. Pat the soft shell crab dry.
  2. Place soft shell crab in a dish with the egg yolks.
  3. In a mixing bowl, combine cornstarch and steak spice.
  4. Heat frying oil to 350F (180C).
  5. Remove crab from egg yolks and place in the dry mix.
  6. Shake excess batter off the crab and place them in the oil.
  7. Cook for seven to eight minutes, or until the crab is firm and crispy.
  8. Remove from oil, and place on a paper towel to remove excess liquid.
  9. Season with salt and pepper, and serve with lime pepper aioli on the side.