Anne Burrell's got the secret to cooking crispy, pan-seared, soft-shell crabs at home. For this easy preparation, the soft-shell crabs are patted dry to remove as much water as possible and dredged in rice flower, which will help crisp the exteriors. Use peanut oil or a neutrally flavored nut-free oil in your pan and fry each side of the crab for 3 or 4 minutes. Serve with a bright, tangy salad and creamy garlic aioli sauce.
