Soft-Shell Crabs with Lemon Aioli and Sweet Onion

• 3 tablespoons red wine vinegar
• 1 small shallot, minced
• 1 1/4 cups extra-virgin olive oil
• 1 small Vidalia or other sweet onion, cut into thin rings
• Salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/2 teaspoon finely grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 cups rice flour (see Note)
• 8 soft-shell crabs

1. In a large bowl, whisk the vinegar with the shallot and 1/2 cup of the olive oil.
2. Add the onion rings, season with salt and pepper and refrigerate for 1 hour.
3. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon zest and juice.
4. Gradually whisk in 1/4 cup of the olive oil and season with salt and pepper.
5. Refrigerate the aioli until chilled.
6. In a large skillet, heat the remaining 1/2 cup of olive oil until shimmering.
7. Spread the rice flour in a shallow bowl.
8. Lightly dust the soft-shell crabs with rice flour and fry over high heat, turning once, until browned and crisp, 6 to 7 minutes.
9. Drain the fried crabs on paper towels and season with salt and pepper.
10. Using a slotted spoon, transfer the marinated onion rings to a serving platter.
11. Top with the fried soft-shell crabs and serve with the lemon aioli.

red wine vinegar, shallot, extravirgin olive oil, vidalia, salt, mayonnaise, lemon zest, lemon juice, rice flour, crabs

Taken from www.foodandwine.com/recipes/soft-shell-crabs-with-lemon-aioli-and-sweet-onion (may not work)