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.

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