Soft-shell Crab BLT with Saffron Aioli and Peppercress

TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Aioli
  • 2 lemons, juiced
  • 1 tablespoon saffron
  • 1 clove garlic, smashed and minced
  • Kosher salt
  • 2 egg yolks
  • Freshly cracked black pepper
  • Extra-virgin olive oil
    • 8 to 12 slices heirloom tomatoes
    • Sea salt
    • 2 bunches peppercress
    • 16 slices bacon, cooked until crispy
    • 1 lemon, zested
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    • Print Recipe

    Directions

    Aioli:
    Drizzle the lemon juice over the saffron in a medium bowl. Set aside. Combine the garlic, salt, and egg yolks in another bowl. Whisk in the lemon and saffron mixture and season with freshly cracked black pepper, to taste. Slowly whisk in the extra-virgin olive oil, about 1 cup, leaving it a bit runny. Taste and with salt and freshly cracked black pepper, if needed.

    Sandwich:

    Put a griddle over medium-high heat.

    Spread softened butter onto 1 side of each slice of bread. Put the bread onto the preheated griddle and toast on both sides, about 2 minutes.

    Put a cast iron pan over medium-high heat and add about 1 cup of blended oil, to shallow fry.

    Season the rice flour with salt and dredge the soft-shell crabs in the flour mixture. Once the oil is heated, carefully add the crabs and fry, about 2 minutes per side.

    Top 4 of the toasted bread slices with tomato slices, sea salt, pile of peppercress, cooked bacon slices, 3 soft-shell crabs, lemon zest, and drizzle with lemon saffron aioli. Top with remaining bread and slice in half.

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    5

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    • on April 13, 2012

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      i work for a fish wholesaler and am a chef myself. this was delicious, and easy. the recipe was well written and i was pleased. i always like Michael Symon's stuff and this is an absolute winner.

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