Recipe Courtesy of Moshulu

Yield: 4 Servings Cooking Time: 1 Hour and 30 minutes Difficulty: Easy Full Episode: A Taste of Philadelphia (Season 5)

Directions:

  1. Clean soft shells by removing eyes, gills and back flap.
  2. Dry thoroughly and season well with salt and pepper on both sides.
  3. In a large enough pan to hold two soft shells, add cooking oil and allow to get hot just before smoking
  4. Carefully add crab to pan, sautéing for 2 minutes on each side. Remove from pan and repeat with 2 more crabs.
  5. Dry cooked crabs on paper towel
  6. Wipe out excess oil from pan and add butter, shallots, garlic..  
  7. Then add tomatoes, caper berries, toss until warmed throughout.
  8. Before serving toss parsley and lemon.
  9. On each plate spread a little squid ink aioli and a little garlic aioli.
  10. Place toasted brioche in center, arrange soft shell crab on top, and arrange tomato caper mixture on top of crab.
  11. Serve immediately.
Directions for Roasted Garlic Aioli:
  1. In a medium saucepot add the garlic and oil.
  2. Bring to a boil and turn down to simmer until garlic cloves are soft.
  3. Once garlic is soft, strain and retain the oil.
  4. When garlic is cool, puree in robot coupe and add in mayonnaise.
  5. Season with salt and pepper
 

Equipment:

Measuring Cups
Measuring Spoons
Sauté pan
Food Processor
Full Episode: A Taste of Philadelphia (Season 5)

Ingredients

  • 4 Soft Shell Crabs, fresh extra-large
  • 4 pieces Brioche Bread, lightly toasted and cut into large enough rounds to hold Crab
  • 2 Preserved Lemon, just rind finely julienned
  • 1/2 cup Picked Parsley Leaves
  • 1 Shallot, large and thinly sliced
  • 2 Garlic clove, thinly sliced
  • 12-15 pieces Sundried or roasted tomatoes in olive oil
  • 12 Caper berries, cut into halves
  • 3-4 tablespoons Roasted Garlic Aioli (see below)
  • 3-4 tablespoons Squid Ink Aioli (see below)
  • 3-4 tablespoons Light Cooking Oil or light olive oil
  • 3 tablespoons Butter
  • Salt and Fresh Ground Black Pepper, for seasoning
  • Squid Ink Aioli
  • 1 tablespoon Squid ink
  • 1 cup Extra heavy mayonnaise
  • 1 tablespoon Balsamic vinegar
  • ½ tablespoon Soy Sauce
  • Salt/pepper
  • Roasted Garlic Aioli
  • 20 Garlic cloves
  • 1 cup Blended oil
  • 1 cup Extra heavy mayo