8 soft shelled crabs, prepared
1 c. flour
2 tbsp. Old Bay
1/8 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
1 c. vegetable oil

Mix all dry ingredients. Dredge crabs through egg, then through dry mixture. Place crabs in preheated oil to medium in large skillet. Fry until golden brown on both sides. Drain on paper towels. Serve as a sandwich with lettuce and tomato on which bread, or by themselves.

TO PREPARE CRABS: It is very important that they are alive. Cut off eyes and mouth with large kitchen scissors. Lift the apron and scrape out internal organs located in the center of the crab, especially "Dead Man's Fingers, " or gills.