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Baked Softshell Crabs

  • 12 softshell crabs
  • ¼ cup milk
  • ¾ cup flour
  • 2 eggs, beaten
  • 2 teaspoons salt
  • ¾ cup dry bread crumbs

Dress fresh crabs or thaw frozen crabs. Rinse in cold water and drain.

Combine eggs, milk, salt. Combine flour and crumbs. Dip crabs in egg mixture and roll in flour-crumb mixture.

For heavier breading, let crabs sit several minutes and repeat dipping-rolling procedure.

Place crabs in a greased baking pan. Put a little butter on each crab and place the pan in a hot oven (400 degrees) for about 8 minutes.

Serves 6.

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