Pan Fried Soft Shell crab with garlic, lemon, chili and olive oil

Ingredients:

6 soft shell crabs, cut in half
1 jalapeno chili, finely chopped
2 cloves of garlic, finely chopped
zest of 2 lemons
2 tablespoons parsley, finely chopped
5 tablespoons olive oil plus 50ml/3 tablespoons for sautéing
3 tablespoons lemon juice
5 tablespoons extra virgin olive oil
salt and pepper 
5 ounces mixed lettuce leaves
1/4 cup all purpose flour for dusting crabs

Method:

Place crabs, jalapeno, garlic, lemon zest and parsley in a large bowl. Add 5 tablespoons of olive oil and toss lightly. Marinate for 2 hours.  In another large bowl pour the lemon juice and slowly add the extra virgin olive oil whisking constantly.

Season with salt and pepper. Toss vinaigrette with lettuce leaves and divide between 4 plates. Place a large non-stick sauté pan over high heat. Add remaining 3 tablespoons olive oil.

Dust the crabs with a little flour and place in the hot pan. Cook for 2-3 minutes on each side. Once crabs are crispy on the outside and cooked through, remove from the pan and serve over prepared salad.