Crispy Soft Shell Crab with Arugula Salad and Creamy Lemon Aioli

2  soft shell crabs (cleaned)
1 cup Wondra & 1 cup semolina
2 1/2 oz arugula
1 1/2 T lemon aioli (see below)
vegetable/ canola oil for deep frying or pan frying

Lemon Aioli

1 cup mayonnaise
juice of 2 lemons
1/2 bulb roasted garlic
1/2 cup water
pinch of salt

Soft Shell Crab

1. Clean soft shells and soak in milk for 5 minutes prior to use.

2. Mix together Wondra & semolina and dredge crabs in mixture.

3. Deep fry at 350 degrees for 3 minutes, making sure crabs are fully submerged in the oil, or you can pan fry in a cup of vegetable/canola oil, 2 1/2  minutes each side.

Lemon Aioli

1. Mix all ingredients together.

2. Toss a little(or if you want more use more) over the arugula.

Place arugula salad on plate, crab on top, and slice of lemon wedge on side for finishing. That’s all! Simple simple.

Serves 2.

Barcelona Restaurant & Wine Bar
971 Farmington Ave.
West Hartford, CT 06107
860.218.2100 barcelonawinebar.com

AdamGreenberg_barcelona_43Barcelona and soon to be Bartaco’s Executive Chef Adam Greenberg is proud to say he is a West Hartford native. “I went to Morley Elementary School.” After gaining years of culinary experience from top chefs around the world, he found himself returning to his hometown to lend his charm and culinary creativity to the Barcelona West Hartford experience. When he’s not working, you can find Adam  eating out with his girlfriend Anna or playing with his dog “Snoop” around town.

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