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French Fried Jimmy Crabs

• 1 dozen medium-sized male crabs, washed and dressed
• 1 pound backfin crab meat
• 1 scant cup flour
• 1 scant cup milk
• 1 teaspoon salt
• 1 teaspoon celery seed
• 2 teaspoons parsley
• 1 egg
• 1 teaspoon Old Bay seasoning
• 1 tablespoon vegetable oil
• oil for deep frying

Combine flour, milk, salt, celery seed, parsley, egg and Old Bay to make a batter. Stir in one tablespoon of vegetable oil.

Fill crab crevices where innards were removed with crab meat and press the crab meat firmly into the crevices to secure.

Holding each stuffed crab with tongs, dip into batter. Then place into the deep fryer filled with very hot vegetable oil. Completely cover the crab and fry individually for seven minutes or until golden.