Charles Weber, executive chef, Elements

6 to 8 soft shell crabs, cleaned

1 cup all purpose flour

1/2 cup olive oil

2 Tbsp. butter

1 cup Meyer lemon aioli (recipe follows)

1 pint sunflower sprouts

1 pint pea sprouts

1 pint micro greens

1 pint daikon radish sprouts

2 watermelon radishes, thinly sliced

4 French breakfast radishes, thinly sliced lengthwise

20 nasturtium leaves, optional for salad

6-8 chive blossoms, for garnish

6-8 caper berries

Salt and pepper, to taste

Season the crabs with salt and pepper then lightly dredge with flour.

Heat the olive oil and butter in a very large sauté pan until almost smoking. Sauté the crabs until nice and crispy on both sides but be aware of the danger of hot oil spatter! Remove crabs from the pan and place on a paper towel to absorb any excess oil.

Dollop then spread the lemon aioli across the serving plates. Toss sprouts in a few drops of lemon juice and extra-virgin olive oil. Place the crabs partially across aioli. Plate the salad in a small pile next to the crab. Garnish with chive blossoms and caper berries.

For the Meyer lemon aioli:

Add the juice and zest from one Meyer lemon to one cup of olive oil base mayonnaise. As an option you may add chopped herbs like parsley, chervil, dill, tarragon and chives in any combination.

Serves 6-8.

Wines that we have found pair extremely well with this dish: Rosé ’06 Bandol Terrebrune and Gary Farrell Russian River ’05 Chardonnay