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Print this Recipe    Softshell Crabs 07

Fried Softshell Crabs

8 to 12 softshell crabs, depending on size
1 cup flour
1-1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 eggs beaten lifhtly and seasoned with 1 teaspoon Tabasco
Breadcrumbs or cracker crumbs

Dredge the crabs well with flour mixed with the salt and pepper.
Dip them into the egg mixture and then roll well in crumbs. Fry
in deep fat (heated to 375 degrees) just long enough for the crabs
to brown nicely. Cook only a few at a time and transfer to absorbent
paper on a hot dish to keep warm.

You can usually buy softshell crabs at the market already cleaned.
If not you will have to do it yourself thusly: With a small sharp
knife make incisions at the points in the back and remove all the
spongy bits you find there. Turn the crab and remove the tiny
apron at the front.

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