Ingredients
- crabs
- 1 cup flour
- 1 cup lemon
- 1 cup lime
- 1/4 cup olive oil
- crabs
- 1 cup flour
- 1 cup lemon
- 1 cup lime
- 1/4 cup olive oil
- garlic
- 1/2 cup lemon juice
- 1 teaspoon capers
- 1 cup mayonnaise
- 1/4 cup olive oil
- crabs
- 1 cup flour
- 1 cup lemon
- 1 cup lime
- 1/4 cup olive oil
- garlic
- 1/2 cup lemon juice
- 1 teaspoon capers
- 1 cup mayonnaise
- 1/4 cup olive oil
- 1 head frisée
- 1 head avocado
- 1 head roma tomatoes
- 1 head lemon
- 1 head mozzarella
Preparation
Baking Directions:
Preheat sauté pan to medium heat.
Using 3/4 cup of flour, season with both lemon zest, lime zest, salt and pepper.
Dust the crabs with the seasoned flour and sauté for 3 minutes on each side.
To prepare lemon caper aioli:Sauté garlic slowly until golden brown (save oil).
Press garlic with a fork until it is smooth and forms a paste.
In medium size bowl, add lemon, capers, mayonnaise and the rest of the oil.
Whisk to a smooth consistency.
Season with salt and pepper to taste.
To prepare sautéed lemon wheels: Slice a whole lemon into thin wheels, lightly flour and sautée until golden brown.
Let dry on paper towel until cool and set aside.
To assemble ciabattini sandwich:Slice ciabattini bread in half and brush both sides with lemon caper aioli.
Add soft shell crab, avocado, tomato, mozzarella, frisée and lemon wheels.
Place in a hot sauté pan and press down with a heavy dish until flat.
Serve immediately.