Softshell Crab Sandwich with Seafood Aioli
1 Softshell Crab
4 ounces of corn flour
½ tablespoon Creole seasoning
2 ounces beer of your choice
3 ounces southern style buttermilk
Mix beer and buttermilk in a mixing bowl, then flour and Creole seasoning in a separate bowl. (Note: softshell crabs are very delicate.) Dredge the softshell crab in the flour mix. Dust off excess flour, then saturate in the beer/buttermilk mixture. Gently place back in flour mix, and lightly pack the flour onto the buttermilk. Once this is done, fry in oil that is 350 degrees for roughly 90 seconds (Do not overcook or shell will become hard). Serve this on a 6 to 7 inch toasted French roll with lettuce sliced tomato and seafood aioli.
1 cup mayo
1 ounce roasted red bell pepper
1 tablespoon minced roasted garlic
1 ounce of chopped dill pickle
1 tablespoon Worcestershire
2 tablespoons lemon juice
½ tablespoon finely chopped cilantro
All ingredients should be finely minced and cooled. Mix all ingredients in a small mixing bowl until fully incorporated.