WATCH: Here’s a no-sweat crab recipe with homemade aioli

Indulge in the comforts of deep-fried crustaceans


5 soft shell crabs

6 eggs

500 g. bread crumbs

250 g. all-purpose flour

2 l. canola oil

2 tsp. Dijon mustard

3 lemons

50 g. Sriracha sauce

2 cloves garlic


  1. Clean crabs and dry thoroughly.
  2. Coat in our, dip in egg, and dip in breadcrumbs.
  3. Leave to dry for a few minutes.
  4. Fry breaded crabs.
  5. Drain excess oil and serve with Sriracha aioli.

For the mayonnaise

  1. Using a hand blender, combine garlic, Dijon mustard, and lemon juice.
  2. Add sriracha and blend again.

This recipe was originally published in Northern Living, July 2017.

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