Soft-Shell Crabs with Lemon Aioli and Sweet Onion

• MAKE-AHEAD

Ingredients

1. 3 tablespoons red wine vinegar
2. 1 small shallot, minced
3. 1 1/4 cups extra-virgin olive oil
4. 1 small Vidalia or other sweet onion, cut into thin rings
5. Salt and freshly ground pepper
6. 1/2 cup mayonnaise
7. 1/2 teaspoon finely grated lemon zest
8. 1 1/2 tablespoons fresh lemon juice
9. 1 1/2 cups rice flour (see Note)
10. 8 soft-shell crabs

1. In a large bowl, whisk the vinegar with the shallot and 1/2 cup of the olive oil. Add the onion rings, season with salt and pepper and refrigerate for 1 hour.
2. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon zest and juice. Gradually whisk in 1/4 cup of the olive oil and season with salt and pepper. Refrigerate the aioli until chilled.
3. In a large skillet, heat the remaining 1/2 cup of olive oil until shimmering. Spread the rice flour in a shallow bowl. Lightly dust the soft-shell crabs with rice flour and fry over high heat, turning once, until browned and crisp, 6 to 7 minutes. Drain the fried crabs on paper towels and season with salt and pepper.
4. Using a slotted spoon, transfer the marinated onion rings to a serving platter. Top with the fried soft-shell crabs and serve with the lemon aioli.