Southern Maryland Kimchi Aioli Softshells

In a large zip lock bag add flour and old bay seasoning.

In a shallow dish combine eggs, milk, and 2 Tbsp of Kimchi Aioli, mixing well. Dredge crabs in egg mixture, then add to ziplock bag one at a time.

Heat olive oil in iron pan or skillet over medium heat. Add wine. Saute each crab until golden brown (approximately 3 minutes per side).

Serve with Kimchi Aioli on crab or on the side.