Fried Soft Shell Crabs With Basil Aioli

From Italian Cooking & Living magazine

• Ready In: 25 mins
• Serves: 4

Ingredients

• For the aioli

• 1 1⁄2 cups  firmly packed basil leaves, processed in a food processor
• 3  garlic cloves, minced
• 3⁄4 cup mayonnaise
• 2  tablespoons lemon juice
•  salt
•  pepper

• For the crabs

• 4  soft shelled crabs
•  seasoned flour (for dredging, flour with salt and pepper added)
• 1⁄4 cup olive oil

Directions

1. Prepare the aioli: Mix all of the ingredients together until homogenous.
2. Set aside in the refrigerator until ready to use.
3. Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
4. Heat 1/2 of the olive oil in a skillet over high heat.
5. Add two of the crabs and cook for about 3 minutes per side, or until browned.
6. Remove from the skillet and keep warm.
7. Add the rest of the oil and cook the other 2 crabs.
8. Serve at once on crusty bread that has been spread with the aioli.