Soft-Shell Crabs with Lemon Aioli and Sweet Onion
"Soft-shell crabs were one of the first things I tasted as a young cook that completely flipped me out," says Paul Kahan. "I couldn't get enough of them." He confesses to going through a phase of stealing one claw from every order of three crabs that he cooked. More Seafood Recipes
The lemon aioli can be refrigerated overnight.
Rice flour is available at most supermarkets and at specialty and health food stores.
Serve these sautéed soft shells with glasses of a medium-bodied English pale ale like Boddingtons Pub Ale, which has lightly hoppy aromas and a creamy head.