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Spicy Stuffed Softshells

• 6 jumbo soft crabs
• 1 pound backfin crab meat
• 12 Ritz crackers, finely crushed
• 1½ tablespoons Old Bay seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon mustard
• 2 tablespoons mayonnaise
• 2 egg whites, lightly beaten
• flour to coat soft crabs
• peanut oil for frying
• lettuce, lemon and tomato wedges for garnish

Toss backfin crab meat with cracker crumbs, Old Bay, salt and pepper. Mix together mustard, mayonnaise and egg whites. Add to crab meat and mix lightly.

Stuff soft crab cavity with mixture. Pile high enough to make a mound in center of soft crab. Shape with hands. Coat with flour.

Brown on back first in about an inch of oil in electric fry pan at 375 degrees. Turn and brown on top side. Remove from oil with large slotted spoon. Drain on paper towels. Serve on lettuce leaf. Garnish with lemon and tomato wedges.

Serves 6.