12 soft-shell blue crabs, med. size
2 eggs, beaten
1/4 c. milk
2 tsp. salt
3/4 c. flour
3/4 c. dry bread crumbs

Dress live crabs by cutting off the face just back of the eyes. Remove the apron; remove the spongy parts (the gills, stomach, and intestines) under the points of the body covering. Rinse in cold water; drain.

If crabs are already cleaned and frozen, thaw. Combine egg, milk and salt. Combine flour and crumbs. Dip crabs in egg mixture and roll in flour-and-crumb mixture.

PAN-FRIED:

Place crabs in a heavy frying pan which contains about 1/8 inch of fat, hot but not smoking. Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time, approximately 8 to 10 minutes. Drain on absorbent paper.

Serves 6.

DEEP-FAT FRIED:

Fry in a basket in deep fat at 375 degrees for 3 to 4 minutes or until brown. Drain on absorbent paper.

Serves 6.