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Soft-Shell Crab-wich with Spring Aioli, Parsley, and Crispy Fried Shallots
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 From the east coast of the United States, to the fresh waters of Japan, soft-shell crabs prove to be a modern-day delicacy for any seafood lover. Measuring anywhere from 3 ½ to 5 ½ inches, these crustaceans house some of the most precious ocean meat. Quite literally, soft shell crabs, also called blue crabs, are found in their molted state in which the critters are shedding their outer layer. This process of "molting", or shedding, takes place an average of 27 times throughout a crab's lifetime, each repetition taking approximately 3 hours. Beginning in May, these "peelers" are harvested at the exact time in which their molting cycle is progressing; this is what gives blue crabs their uniquely soft shells. The crabs are contained in the middle of their molting stage, just before they loose their entire shells. From the boat, they are kept in holding tanks where they are observed until the cycle ceases.
Soft-shell crab can be found at most seafood markets ranging from frozen, fresh, or live. Having a sweet yet mildly tender flavor, these crustaceans can be cooked in a variety of techniques. Soft-shell crab can be eaten almost anywhere, with anything. Served as either a main dish or an appetizer, these blue crabs live up to their standards of high quality seafood (If offered as the main course, it is recommended 2-3 crabs per person). Served in a variety of ways, soft shell crabs are often fried with breading or sautéed with lemon and butter throughout the United States. In New Orleans, the peelers are even transformed into the famous "poor boy", soft shell crab with lettuce and tomato nestled inside a simple French bread roll.
 Here's a tasty soft-shell crab-wich we created just for Project Foodie!
Soft-Shell Crab-wich with Spring Aioli, Parsley, and Crispy Fried Shallots
Spring Aioli
- 2 cloves garlic, finely diced and smashed into a paste
- 1/3 cup mayonnaise
- ½ tsp ground mustard
- ¼ tsp ground cayenne pepper
- 1 Tbl chives, finely chopped
- ½ tsp red pepper flakes
- ½ tsp lemon juice
- ½ tsp olive oil
Combine all ingredients and blend thoroughly. Chill. Crispy Fried Shallots - 3 shallots, sliced thinly
- 1 cup vegetable oil for frying
Heat olive oil in a sauce pan. Fry shallots in small batches, 2-3 minutes, until just beginning to turn golden. Drain on paper towels. Can be eaten room temperature.
Fried Soft-Shell Crabs
- 4 whole soft shelled crabs
- ½ cup flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper, freshly ground
- 4 Tbl olive oil
Mix flour through pepper. Dip each crab into flour mixture.
Heat oil in a skillet over medium heat. Cook crabs 3 minutes on each side. Sit on paper towels to drain excess fat.
Crab-wich
- Fried Soft-shell Crabs
- Spring Aioli
- 2 Onion rolls
- Parsley
- Crispy Fried Shallots
Toast Onion roll. Place bed of Parsley on bottom of roll. Place two fried soft-shell crabs on top of parsley. Top with Crispy Fried Shallots. Spread generous portion of Spring Aioli on top half of roll.
Serves 2.
About the Fishmonger  Race Street Foods has been providing quality products since 1947. While they began as a small family run business, Race Street Foods has become a premier wholesale distributor of seafood, poultry, beef and pork products within the San Francisco Bay Area. Race Street Foods also has a retail store, Race Street Fish & Poultry , which has been "The Place" to buy seafood and poultry in San Jose, CA for more than fifty years. The retail store provides a vast array of fish and poultry combined with an outstanding in-house restaurant. Stop by and check out this month's featured fish or try one of their wonderful cooked meals.
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