INGREDIENTS

INSTRUCTIONS

1 For the Crabs: Rinse in cold water. With scissors cut off the eyes and
mouth - cut straight across the face, about 5mm/ 1/4" behind the eyes.
2 Push your finger into the opening and hook out the stomach, a small
jelly- like sac. Turn them over and lift up and pull off the little tail
flap.
3 Lift up both sides of the soft top shell in turn and pull out the dead
man's fingers (lungs). Season them on both sides with a little salt and
pepper.
4 Mix the cornmeal, flour and some salt and pepper together in a large
shallow dish, and pour the milk or buttermilk into a second dish. Heat some
oil for deep frying to 180c/350f.
5 Dip the crabs into the milk and then the cornmeal mixture and press on to
give a good even coating. Lower them about two at a time into the hot oil
and fry until crisp and golden brown. Lift onto kitchen paper and keep hot
while you cook the rest. Serve while still hot and crisp.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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