1 cup prepared mayonnaise
6 cloves roasted garlic
2 teaspoons Spanish paprika, toasted
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 softshell crabs, cleaned
2 tablespoons olive oil
2 cups watercress, washed
4 large crusty rolls
Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress.
Yield: 4 servings