Pickled Soft-Shell Crabs

(Serves 4)

1 12.7 oz. bottle rice wine vinegar

2 tbl. mustard seed

1/2 tbl. whole cloves

3 bay leaves broken

zest of 1/2 lime, chopped

1 stalk lemongrass, cut in 2-inch pieces and bruised

1/2 cup sugar

1/4 cup honey

1 cinnamon stick

1 tsp. pink peppercorns

1/4 tsp. celery seed

12 soft-shell crabs, cleaned

2 cups canola oil

In a non-corrosive saucepan, combine all brine ingredients and bring to boil. Lower heat to its lowest setting and let brine steep for 1 hour. Meanwhile, saute the crabs in canola oil (2-1/2 to 3 minutes per side) and drain on paper towels to cool. When slightly cooled, place in the non-corrosive pan, making sure they are covered with the brine. Cover the container and let crabs sit overnight in the refrigerator. Serve chilled with an Asian-style slaw.