Ingredients:

  • 1 cup Mayonnaise (Full-fat recommended)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Capers, rinsed and chopped
  • 1 small Garlic clove, minced very fine
  • 1 Tablespoon Fresh Parsley, chopped
  • Pinch Black Pepper
  • 8 Live or Fresh Soft Shell Crabs (Cleaned)
  • 1 cup Buttermilk
  • 1 teaspoon Hot Sauce (e.g., Tabasco)
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 3–4 cups Neutral Oil for Frying (Canola or Peanut)

Instructions:

  1. Prepare the Aioli: Combine all aioli ingredients (mayo, lemon juice, capers, garlic, parsley, pepper) in a small bowl. Whisk thoroughly until smooth, taste, adjust seasoning, cover, and chill.
  2. Prepare the Crabs & Breading Station: Ensure crabs are impeccably cleaned and patted completely dry. In the first shallow bowl, whisk together the buttermilk and hot sauce. In the second bowl, whisk together the flour, cornstarch, Old Bay, salt, and pepper.
  3. Dredge the Crabs: Submerge the dried crabs briefly into the buttermilk mixture (about 1 minute). Lift the crab, let excess drip, then dredge thoroughly in the flour mixture, pressing gently to ensure an even coating. Set aside on a dry plate.
  4. Heat Frying Oil: Heat the frying oil in a large, heavy-bottomed skillet to 350°F (175°C). Use a thermometer for accuracy.
  5. Fry the Crabs: Carefully place 2–3 coated crabs into the hot oil, avoiding overcrowding. Fry for 2–3 minutes per side until deeply golden brown and shatteringly crisp.
  6. Drain and Season: Remove the crabs immediately with tongs and place them onto a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with extra fine salt immediately after removing from the oil.
  7. Repeat: Allow the oil to return to temperature between batches and repeat the frying process with the remaining crabs.
  8. Serve the Crispy Fried Soft Shell Crabs immediately alongside the chilled Lemon-Caper Aioli.