| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood | 6 | Servings | |
INGREDIENTS
| 6 | Soft shell crabs | |
| 1 | Egg | |
| 1 | c | Milk |
| 1 | c | Flour |
| Salt & pepper to taste | ||
| sl | Lemon | |
| Chopped parsley |
INSTRUCTIONS
Remove the soft feelers or "dead man" under each side of the shell. Remove eyes, mouth and sandbag under mouth. Wash crabs well in cold water and dry on a paper towel. Mix milk and egg; season with salt and pepper. Soak crabs in this mixture for one hour. Roll in flour and fry in deep fat fryer for 20 minutes or until reddish brown. Garnish with lemon slices and chopped parsley; serve with tartar sauce. Serves 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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