Ingredients:

  • 4 soft shell crabs (about 3-4 ounces each), cleaned
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup buttermilk (120ml)
  • Vegetable oil for frying
  • ½ cup mayonnaise (120g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley, finely chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine mayonnaise, lemon juice, lemon zest, chopped parsley, minced garlic. Whisk until smooth and season with salt and pepper. Chill in the fridge.
  2. Rinse the cleaned crab under cold water and pat dry with paper towels. Ensure the crabs are fully dried to achieve a crispy crust.
  3. In one bowl, combine flour, paprika, garlic powder, salt, and pepper. In another bowl, place buttermilk.
  4. Dip each crab in buttermilk, allowing excess to drip off. Dredge in the seasoned flour, ensuring an even coating.
  5. In a skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering (about 350°F/175°C).
  6. Carefully add the crabs, cooking for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels; sprinkle lightly with salt.
  7. Plate the crabs and serve with the lemon herb aioli on the side.