2 lemons, juiced
1 tablespoon saffron
1 clove garlic, smashed and minced
2 egg yolks
Freshly cracked black pepper
Extra-virgin olive oil
8 sourdough slices
Blended oil, for shallow frying
4 cups rice flour
12 cleaned soft-shell crabs
8 to 12 slices heirloom tomatoes
2 bunches peppercress
16 slices bacon, cooked until crispy
1 lemon, zested
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