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Virginia Fried Softshell Crabs

  • 12 medium 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. Drain. Combine eggs, milk and 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. Additional spices such as cayenne pepper and garlic may also be added.

Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking. Fry at moderate heat. When crabs are brown on one side, turn carefully and brown on other side. Cooking time is approximately 8 to 10 minutes. Drain on absorbent paper.

If you prefer, you can fry the crabs in a basket in deep fat at 375 degrees for 3 to 4 minutes or until brown. Drain on absorbent paper.

Serves 6.

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