Sauteed soft shells with mesclun salad

Serves 4

LEMON AIOLI

1/2	cup mayonnaise
	Grated rind of 1 lemon
1	tablespoon lemon juice
1/2	garlic clove, finely chopped
2	teaspoons chopped chives
	Salt and pepper, to taste

1. In a small bowl, whisk the mayonnaise, lemon rind and juice, garlic, chives, salt, and pepper.

2. Cover the mixture and refrigerate for 20 minutes or overnight.

DRESSING

1	tablespoon lemon juice
1	tablespoon white wine vinegar
	Salt and pepper, to taste
1/3	cup olive oil

1. In a bowl, whisk the lemon juice, vinegar, salt, and pepper. Whisk in the oil a little at a time until the dressing emulsifies; set aside.

CRABS

4	soft shell crabs, cleaned
2/3	cup milk
1/2	cup flour
1/4	teaspoon cayenne pepper
1/2	teaspoon salt
1/2	cup canola oil
1/3	cup pancetta
4	large handfuls mesclun lettuce or other small lettuces
2/3	cup halved cherry tomatoes
1/2	avocado, peeled and chopped
	Black pepper, to taste
4	slices bread, toasted

1. In a shallow bowl, lay the soft shells flat and pour in enough milk to half cover them. Refrigerate for 15 to 30 minutes.

2. In another shallow bowl, combine the flour, cayenne pepper, and salt; set aside.

3. In a skillet large enough to hold the soft shells in one layer, heat 1 tablespoon of the canola oil. Cook the pancetta for 2 to 3 minutes or until it is brown and crisp. With a slotted spoon, transfer the pancetta to paper towels.

4. Add the remaining canola oil to the skillet. While the oil heats, press the crabs lightly in the flour mixture, shaking off excess, then set them carefully in the oil, top side down. Cook for 3 1/2 minutes. With tongs, turn the soft shells and cook for another 2 1/2 minutes. If you have a fry screen, use it because the soft shells tend to splutter oil. Transfer the soft shells to a paper towel-lined plate. Sprinkle with salt.

5. In a large bowl, combine the mesclun, tomatoes, avocado, pancetta, and a pinch each of salt and black pepper. Toss with just enough of the dressing to coat the salad.

6. Place a slice of bread on each of 4 plates, top each with salad, then with a soft shell. Add 1 tablespoon lemon aioli to each crab.

Jill Santopietro