12 steamed hard crabs
6 c. pancake mix
4 tsp. Old Bay
3-4 c. milk
Fat or oil for frying
1 lb. crabmeat
1 lg. egg
1/4 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 c. bread crumbs

Remove all cartilage from crabmeat. In a bowl mix bread crumbs, egg, mayonnaise, salt, pepper, Worcestershire sauce and dry mustard. Add crabmeat and mix gently. Shape into 12 balls and put aside. Remove apron, top shell, fat and gills from crabs.

Firmly pack one ball of crabmeat mixture into top cavity. Put pancake mix and Old Bay in large bowl. Stir in milk until mixture is consistency of thick pancake batter. Dip crabs, one at a time, making sure to coat all sides well. Lift crab by large claw and let excess batter drain off. Fry in deep fat at 375 degrees until golden brown on all sides, about 3-4 minutes. Drain and serve immediately.