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Fried soft shell crab with lime pepper aioli
Ingredients
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
Directions
Lime pepper aioli:
- In a food processor, combine all ingredients except the oil and blend until perfectly smooth.
- Start slowly adding the canola oil as the food processor is running, until you reach the desired consistency.
- Reserve for plating.
Fried soft shell crab:
- Pat the soft shell crab dry.
- Place soft shell crab in a dish with the egg yolks.
- In a mixing bowl, combine cornstarch and steak spice.
- Heat frying oil to 350F (180C).
- Remove crab from egg yolks and place in the dry mix.
- Shake excess batter off the crab and place them in the oil.
- Cook for seven to eight minutes, or until the crab is firm and crispy.
- Remove from oil, and place on a paper towel to remove excess liquid.
- Season with salt and pepper, and serve with lime pepper aioli on the side.
