Ingredients:

  • 120 ml (½ cup) High-quality Mayonnaise (ideally whole egg)
  • 1 large clove Garlic, finely minced or grated
  • 1 tsp Lemon Zest, finely grated
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 2 tsp Capers, rinsed and finely chopped
  • ½ tsp Dijon Mustard
  • Pinch of Sea Salt and freshly ground Black Pepper
  • 8 medium-to-large Fresh Soft Shell Crabs, cleaned and ready to cook
  • 3 cups (approx. 750 ml) Neutral Frying Oil (Rapeseed/Canola, Vegetable, or Peanut Oil)
  • 180 g (1 ½ cups) All-Purpose (Plain) Flour
  • 60 g (½ cup) Cornflour (Cornstarch)
  • 1 Tbsp Smoked Paprika (or Sweet Paprika)
  • 1 tsp Fine Sea Salt, plus extra for finishing
  • ½ tsp Cayenne Pepper (optional, for a kick)
  • 2 large Eggs
  • 120 ml (½ cup) Buttermilk (or whole milk mixed with 1 tsp lemon juice)

Instructions:

  1. Prepare the Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon zest and juice, chopped capers, Dijon, salt, and pepper. Cover and refrigerate while preparing the crabs to allow flavors to meld.
  2. Clean the Crabs: Gently rinse the soft shell crabs under cold running water and pat them thoroughly dry with paper towels. If they are not pre-cleaned, use kitchen scissors to snip off the face just behind the eyes, remove the feathery gills under the side aprons, and snip off the small triangular flap on the underside.
  3. Set Up the Dredging Station: In the first shallow dish, whisk together the flour, cornflour, paprika, 1 tsp salt, and cayenne pepper. In the second shallow dish, lightly whisk the eggs and buttermilk until just combined.
  4. Dredge and Rest: Working one crab at a time, coat it lightly in the flour mix, then thoroughly coat it in the wet egg/buttermilk mix, and finally return it to the flour mix for the final coating. Ensure the entire crab is coated. Place the dredged crabs on a wire rack for 5–10 minutes to allow the coating to hydrate and adhere.
  5. Heat the Oil: Pour the neutral oil into a heavy pot or Dutch oven (about 2 inches deep). Heat slowly over medium-high heat until the temperature reaches 175–190°C (350–375°F). Use a deep-fry thermometer for accuracy.
  6. Fry the Crabs: Carefully lower two crabs into the hot oil using tongs, ensuring not to overcrowd the pot. Fry for 3–4 minutes per side, turning gently once, until the crab is deeply golden brown, crisp, and floating to the surface.
  7. Drain and Season: Carefully remove the crabs and place them immediately onto a wire rack set over a baking sheet (not paper towels). Immediately sprinkle generously with extra fine sea salt. Bring the oil temperature back up before frying the next batch.
  8. Serve: Serve the crispy fried soft shell crabs immediately while hot, alongside the chilled Zesty Lemon Aioli.