This Chili Soft Shell Crab recipe is the perfect combination of crispy textures and vibrant flavors. The soft shell crab is lightly dredged and fried to golden perfection, then paired with a fresh Frisée salad and finished with a generous drizzle of Cloud23 Sweet Jalapeño Aïoli. With the perfect balance of heat and tang from the aioli and the crispness of the crab, this dish is sure to impress at your next dinner.
Chili Soft Shell Crab | Shaun Hergatt
Cuisine
Modern American
Author:
Shaun Hergatt
Servings
1
Prep Time
15 minutes
Cook Time
10 minutes
This Chili Soft Shell Crab recipe is the perfect combination of crispy textures and vibrant flavors. The soft shell crab is lightly dredged and fried to golden perfection, then paired with a fresh Frisée salad and finished with a generous drizzle of Cloud23 Sweet Jalapeño Aïoli. With the perfect balance of heat and tang from the aioli and the crispness of the crab, this dish is sure to impress at your next dinner.
Ingredients
Chili Soft Shell
-
1 Jumbo Soft Shell
-
200g Ap Flour
-
2L Canola Oil
-
2g Salt
-
50g Cloud 23 Sweet Jalapeño Aïoli
-
40g Frisse Salad
-
10g White Balsamic Vinaigrette
-
2g Chopped Chives
Sweet Jalapeño Chili Aioli
-
60g Cloud 23 Sweet Jalapeño
-
15g Lemon juice
-
200g Mayonnaise
-
5g Micro Plane Garlic Clove
-
8g Salt
Directions
In a small mixing bowl, combine the all-purpose flour and salt. Set aside.
Lightly coat the soft shell crab in the seasoned flour, ensuring an even coverage. Shake off any excess flour.
In a small sauce pot, heat the canola oil to 375°F (190°C). Use a thermometer to maintain the temperature.
Carefully place the dredged crab into the hot oil and fry until golden and crispy, about 3-5 minutes. Remove the crab from the oil and drain on a plate lined with paper towels. Set aside.
In a bowl, toss the Frisée salad with the white balsamic vinaigrette and chopped chives. Set aside.
In a separate bowl, mix together the Cloud23 Sweet Jalapeño Hot Sauce, lemon juice, mayonnaise, microplaned garlic, and salt until well combined.
Spoon the chili aioli onto a plate and spread it thinly to create a base. Place the dressed Frisée salad on top of the aioli. Finally, place the fried soft shell crab atop the salad.
Serve immediately and enjoy this crispy, flavorful dish with a kick of heat from the Cloud23 Sweet Jalapeño Aïoli.
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