Cages Soft Shell Crabs
01/30/2002



Ingredients: (Serves 2)


* 4 Soft Shell Crabs
* 8 oz. Cooking Oil
* 8 oz. flour
* 2 oz. Old Bay seasoning
* 1-1/2 teaspoon black pepper
* 10 oz. Salad Greens


Smoked Tomato Aioli:



* 1 chipotle pepper
* 1/2 teaspoon garlic
* 1 egg yolk
* 6 oz. tomato juice
* 8 oz. Olive Oil

In a blender, combine all ingredients except oil. Blend until
incorporated. Add the oil last while blending ingredients. Pour into a
squeeze tube and reserve for later.

Crab Preparation


Wash crabs. Clean out membrane. Fill crabs with Smoked Tomato Aioli.
Turn crabs over and place in Old Bay and flour. Shake off excess.



Cooking the Crab


Heat 6 ounces of oil in skillet. When hot, place crabs shell-side
down. When crisp and shell is bright red, turn crabs over. Cook until
the crab is hot throughout. Remove crab from heat and place on dry
towel or cloth to drain. Cook off puff-pastry squares.



Plate Arrangement


Place puff-pastry on plate. Top with salad greens. Place 2 crabs atop
the greens. Drizzle tomato aioli on top, and then top with a second
piece of pastry.