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Sauteed soft shell crabs with herb and caper aioli Recipe

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This recipe for Sauteed soft shell crabs with herb and caper aioli, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Wednesday, May 27, 2009


12 (prime size) soft shell crabs cleaned by fishmonger
3 cups whole milk
2 cups all-purpose flour seasoned with salt and pepper
1/2 cup olive oil
1/4 pound butter

Herb and caper aioli
1 cup mayonnaise
1 tablespoon chopped capers
2 tablespoons chives, finely chopped
2 tablespoons tarragon, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
1 tablespoon Dijon mustard
Worcestershire sauce to taste
Tabasco sauce to taste
Juice of 1 fresh lemon

Soft shell crabs
1. Place milk in a bowl large enough to hold the crabs. Add the crabs and let them soak for 1 hour. Drain and discard the milk.

2. Season flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.

3. Heat the olive oil and butter together in a nonstick skillet over medium to high heat and saute crabs in batches until golden, about 3 to 4 minutes per side. Add more oil and butter to the pan if necessary.

Herb and caper aioli
Combine all ingredients thoroughly and serve.

Plate and serve immediately.




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