Ingredients
Crab batter
½ c all purpose flour
½ c corn starch
1 egg
Salt
Couscous
½ 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
Preparation
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.
Aioli..place all ingredients in a bowl a stir together completely. Keep aside.
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. 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.
Assemble a pile of couscous on your plate, top with your crab, and finish with your Aioli, enjoy!
