BATTER:

6 lg. soft shelled crabs
1 c. mayonnaise
3 tbsp. mustard
2 tsp. salt
2 tsp. garlic powder
1 tsp. black pepper
2 lg. eggs
3 tbsp. Italian dressing
Yellow cornmeal or Zatarains Fish Fry
1/2 c. milk
Vegetable oil
1 lb. bacon
1 c. chopped shallots
6 slices toasted bread

SAUCE:

1 block butter
1/4 c. chopped onions
2 pieces chopped garlic
2 c. half and half or heavy cream
2 c. milk
3 heaping tbsp. flour
1/2 tsp. salt
1 tbsp. Tony Chachere's

In a large bowl combine mayonnaise, mustard, eggs, salt, pepper, garlic, pepper, milk and Italian dressing; mix well. Submerge crabs in mixture and set aside.

In a large frying pan: Fry bacon, drain and allow to cool. Crumble bacon into small bits and set aside. Finely chop shallots and set aside.

SAUCE: In a 2 quart saucepan melt butter. Add onion and garlic and cover. Simmer over medium heat, stirring occasionally. Once onions are translucent, add flour. Continue simmering for 5 to 7 minutes, stirring frequently. Blend in half and half and bring to a boil. Then add milk, salt, and Tony Chacheres seasoning. Bring to a boil, stirring frequently. Lower heat to simmer until sauce thickens. Remove from heat and cover.

Heat oil in a large skillet. Pour cornmeal into a large bowl. Dredge crabs in cornmeal and fry in oil until golden brown. Remove from oil and allow to drain on paper towels.

To serve, place toasted bread in center of plate. Place 1 crab on toast and pour 3 or 4 tablespoons sauce onto crab and bread. Sprinkle bacon bits and shallots on top. This lovely dish is best when served with melon or fresh berries.

NOTE: Lump crab meat or shrimp or crawfish may be added to sauce for variety.