Fried Soft Shell Crabs With Basil Aioli Recipe

Name: Fried Soft Shell Crabs With Basil Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the aioli; 1 1/2 cups firmly packed basil leaves, processed in a food processor; 3 garlic cloves, minced; 3/4 cup mayonnaise; 2 tablespoons lemon juice; salt; pepper; For the crabs; 4 soft shelled crabs; seasoned flour (for dredging, flour with salt and pepper added); 1/4 cup olive oil

Servings: persons

For the aioli
1 1/2 cups firmly packed basil leaves, processed in a food processor
3 garlic cloves, minced
3/4 cup mayonnaise
2 tablespoons lemon juice
salt
pepper
For the crabs
4 soft shelled crabs
seasoned flour (for dredging, flour with salt and pepper added)
1/4 cup olive oil

1
Prepare the aioli: Mix all of the ingredients together until homogenous.
2
Set aside in the refrigerator until ready to use.
3
Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
4
Heat 1/2 of the olive oil in a skillet over high heat.
5
Add two of the crabs and cook for about 3 minutes per side, or until browned.
6
Remove from the skillet and keep warm.
7
Add the rest of the oil and cook the other 2 crabs.
8
Serve at once on crusty bread that has been spread with the aioli.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the aioli, 1 1/2 cups firmly packed basil leaves, processed in a food processor, 3 garlic cloves, minced, 3/4 cup mayonnaise, and more.

Yes, Fried Soft Shell Crabs With Basil Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Soft Shell Crabs With Basil Aioli

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