2 1/2 lbs. stone crab claws
3 eggs, beaten
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
3/4 c. all-purpose flour
3/4 c. dry bread crumbs
Oil for deep frying

Crack and remove outer shell, leaving meat attached to one side of claw. Combine eggs, milk and seasonings. Combine flour and crumbs. Dip stone crab meat in egg mixture and roll in flour and crumb mixture. Fry in hot oil at 350 degrees for 3-5 minutes depending on size of claw. Drain on paper towel.

NOTE: A commercial breading may be used. Follow directions on package.