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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 is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 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
Directions:
Directions:
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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