Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli

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Wow! What a difference using rice flour made. The taste of the crab really came through. The salad and the aioli were a perfect match for the crabs, although I did reduce the amount of salt in the salad dressing. I will be making these often while soft shells are in season.

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I made the pickle mixture and it was great. Every recipe is great.

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I have to remind people who complain about the salt in anne's recipes first of all its anne she over salts EVERYTHING and also tells you to season with salt the way you like it. I watched this show today and she stated exactly that.

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I just wanted to make the pickled radishes and onions, so that is what I did. After three days in the refrigerator, I tasted them. They were so salty they were inedible. So I went back to the store, bought more radishes and onion and made the recipe again (ommiting the salt and combined it with the first batch. Several days later and it's still too salty for me, but others might find it okay. I've been cooking for over 50 years, so I should have known better than 2 tablespoons of Kosher salt in 3 cups of liquid. I'll be surprised if anyone finds this not too salty. I've made other recipes from Anne and they have been fine. At least this disaster wasn't too costly.

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Is there anything this fabulous lady cannot make? Seiously! I've had soft shells many times, but too many times the coating was thick and hid the flavor of these beauties. Not with this recipe! I never would have thought to use cake flour, but it makes sense as it is so light and airy, and it makes the crispiest coating on the crabs. (I actually had pastry flour not cake flour but I think it's the same thing. I got a chuckle out of the recipe where it called to snip the face off the crab, "it is mean, accept it and keep it movin'". HA!