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Print this Recipe    Softshell Crabs 16

Virginia Fried Softshell Crabs

12 medium softshell crabs
1/4 cup milk
3/4 cup flour
2 eggs, beaten
2 teaspoons salt
3/4 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. Serves 6. 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.

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