Soft-Shell Crab Bruschetta with Spring Garlic Aioli

• 4 (3- to 4-ounce) soft-shell crabs
• 4 thick-cut slices baguette
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 2 cups loosely packed baby greens (such as arugula or watercress)
• 1 teaspoon fresh lemon juice
• 1 bulb spring onion, shaved with a mandoline
• 4 tablespoons Spring Garlic Aioli (page 217)

1. Rinse the live crabs under cold water.
2. Using sharp scissors, cut off the head and white gills about 1/4 inch behind the eyes.
3. Next, bend back the thin piece that folds under the crabcalled the apronand twist until it breaks off, or cut off with scissors.
4. The intestinal vein should come out at the same time.
5. Rinse the crabs again and pat dry.
6. Heat a grill or grill pan on high.
7. Brush the crabs and bread slices on both sides with 2 tablespoons of the olive oil.
8. Sprinkle the crabs with salt and pepper.
9. Grill the bread until browned and marked, about 1 minute per side.
10. Grill the crabs until opaque and heated through, about 2 minutes per side.
11. Dress the greens with the remaining 2 tablespoons olive oil and the lemon juice, and season to taste with salt and pepper.
12. Add the shaved onion and toss.
13. Sprinkle each toast with salt and top with a dollop of aioli.
14. Divide the salad among the toasts and top each with a crab.
15. Drizzle with olive oil and serve hot.

crabs, baguette, extravirgin olive oil, kosher salt, baby greens, lemon juice, onion, spring garlic

Taken from www.epicurious.com/recipes/food/views/soft-shell-crab-bruschetta-with-spring-garlic-aioli-383830 (may not work)