Pan Fried Soft Shell Crab W/ Vanilla-Saffron Couscous & An Old Bay Aioli

• Crab batter
• 1/2 c all purpose flour
• 1/2 c corn starch
• 1 egg
• Salt
• Couscous
• 1/2 vanilla bean
• 6-8 threads of saffron
• 2 cups water or chicken broth
• 1 cup Israeli couscous
• 1 tsp olive oil
• Salt
• Old Bay Aioli
• 1 c mayonnaise
• 1 tsp apple cider vinegar
• 1-2 tsp Old Bay
• Splash of worcester sauce

1. Couscous, bring all ingredients except couscous to a boil, stir in couscous. Let boil 2 mins, reduce heat to a low simmer for 6-8 mins. Finish by fluffing with fork, season with salt and butter if you like. Keep warm.
2. Aioli..place all ingredients in a bowl a stir together completely. Keep aside.
3. Stir egg in a bowl by itself, add salt, then add the crab and coat thoroughly, let sit 2 mins. Mix together flour and cornstarch in separate bowl.
4. At this time heat up your pan to a medium high heat. Now drip off excess egg and coat in the flour mixture. I like to really coat mine good to get a really nice texture. Add oil to coat bottom of pan, add crab top side down and cover with a lid but leave some room, don't put on completely. Cook for a good 5-6 mins moving in pan very few times, then finally flipping it over and doing the same thing. After the cooking time on the bottom, I add a bit of butter to my pan and flip it back topside down to brown it up real nice.
5. Assemble a pile of couscous on your plate, top with your crab, and finish with your Aioli, enjoy!

batter, flour, corn starch, egg, salt, couscous, vanilla bean, saffron, water, couscous, olive oil, salt, bay aioli, mayonnaise, apple cider vinegar, bay, worcester sauce

Taken from www.epicurious.com/recipes/member/views/pan-fried-soft-shell-crab-w-vanilla-saffron-couscous-an-old-bay-aioli-50131869 (may not work)