SOFT SHELL CRAB

Fried Soft Shell Crabs
These as a sandwich are the remarkable. Lettuce, tomato onion and Mayo please!

6 soft-shell crabs
1 egg
1 cup flour
1 cup milk
Salt and pepper

Clean crabs by cutting off the face and eyes. Lift up the shell at both pointed sides and pinch out the gills (or "dead man’s fingers"). Rinse well; crain and pat dry. Soak crabs in mixture of egg, milk, salt and pepper for 15 minutes. Coat with flour and fry in 375 degree deep fat (probably need to turn them once to make sure you get both sides brown) unntil golden brown, about 3 minutes on each side or 6 minutes total. They must be steaming hot inside. Drain and garnish with sliced lemon and minced parsley. Serve with tartar sauce.
6 servings

To Broil:
Clean crabs and follow directions for frying except omit egg and use 1 Tbsp flour instead of 1 cup. Melt ½ stick butter and brush crabs thoroughly. Broil 3 inches from source of heat, top side down, for about 5 minutes until golden brown. Remember broiler units are notoriously unreliable so go by eye-it could take as long as 8 minutes. Turn, brush top side with butter and continue broiling for 5 to 8 minutes or until golden brown and steaming hot inside. Garnish with parsley and lemon wedges