Fried Soft-Shell Crabs Golden or in Light Batter

Method

1. Prepare the soft-shell crabs (moeche). Optionally remove the small legs; the chef does not remove them in this recipe.
2. For the golden flour version: dredge the crabs in flour, shaking off excess.
3. For the light batter version: in a bowl, mix flour with ice-cold beer until smooth and without lumps.
4. Heat a generous amount of seed oil in a pan for frying.
5. Fry the flour-coated crabs until golden brown on both sides, then drain on paper towels.
6. Fry the batter-coated crabs by dipping them in the batter and then into the hot oil until crispy and golden. Drain on paper towels.
7. Prepare the egg-free mayonnaise: in a tall container, combine soy milk, lemon juice (about 15 g or 1 tbsp), and a pinch of salt. Start blending with an immersion blender while slowly drizzling in seed oil until emulsion forms and thickens.
8. Finely chop fresh fennel (finocchietto) and chili pepper. Add them to the mayonnaise and mix well. Adjust salt to taste.
9. Serve the fried crabs with the flavored mayonnaise on the side.