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1
Combine the egg yolks, garlic, vinegar, and a sprinkle of salt in the bowl of a food processor and puree until the mixture is homogeneous.
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2
Then, with the machine running, VERY slowly drizzle in the oil until it begins to thicken.
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3
When the mixture starts to look like mayonnaise, add the oil in a thin, slow stream.
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4
Check the aioli for texture and flavor: If its too thick, add a few drops of water to thin it; or on the flip side if its too thin, add more oil.
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5
(This will make more than you need for this dish, so refrigerate the rest and use it on other good stuff, like the chickpea fries on page 78.)
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6
Preheat the grill.
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7
Clean the crabs by lifting up the outer shell on each side and pulling out the gills.
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8
Then pull the apron flap off the bottom of the crab.
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9
Using a sharp pair of scissors or kitchen shears, cut off the face and all the pointy parts of the shell.
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10
(I know this may seem mean; accept it and move on.)
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11
Pat the crabs with paper towels to remove all excess water.
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12
In a large bowl, toss the asparagus with olive oil and salt.
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13
Rub the crabs with olive oil and sprinkle them with salt.
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14
Put the asparagus on the grill and cook, turning it occasionally, until charred and pliable, 7 to 8 minutes.
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15
Then put the crabs on the grill and cook for 3 to 4 minutes on each side or until firm.
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16
Remove the asparagus and crabs when done and set aside.
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17
In a large bowl, toss together the arugula, spring onions, vinegar, and big fat finishing oil; season with salt and taste to make sure its delicious.
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18
Divide the dressed salad and asparagus between serving plates, top each with a soft-shell crab, and garnish each crab with a dollop of the delightful aioli.
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19
Soft-shell crabs usually have a lot of water in them.
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20
Be sure to pat them dry with paper towels to squeeze out any excess water before cooking.
