INGREDIENTS

INSTRUCTIONS

Place cleaned soft-shell crabs on paper towels to absorb as much moisture
as possible. Put flour and cracker meal on separate plates. Put beaten eggs
and beer into a flat-bottomed bowl. Drink the rest of the beer while
slaving over the hot stove. Season flour, cracker meal, and egg/beer
mixture with cajun seasonings (or your favorite seasoning mix). Dredge
crabs in flour and place on dry paper towels. Dip floured-crabs in egg/beer
mixture and then in cracker meal. Make certain crab is covered, but shake
loose meal off. Return to paper towels. After letting crabs rest for
several minutes (5 - 8), redip in flour and cracker meal. While crabs are
resting, heat oil (about 1/4 inch) in a heavy pan ( we use cast iron pans
for this kind of cooking) until a drop of water sizzles when it hits the
oil. Carefully place the crabs, one at a time, in the hot oil. I usually
only cook two or three at a time, making sure the legs are spread out in a
nice pattern. When nicely browned on one side, carefully tun over and
continue cooking. The crabs should come out crispy on the outside and moist
in the main body. When finished, remove crabs from oil and place on new,
dry paper towels to drain some of the oil. Continue cooking the rest of the
crabs.
We ate these crabs tonight in sandwiches, with sliced vidalia onions,
tomatoes, and mayo on rolls. They made great sandwiches, with the legs
sticking out just like in the best seafood restaurants.
Note: Crabs shed their shells at least once a year and from then until they
regrow a hardened shell, they are considered a delicacy. This is a fairly
short time, so the crabs are often put in "shedders" where they are bathed
in water and immediately removed when they lose their shells. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter  by "Art Guyer" <Beach_Bum@usa.net>
on Jul 17, 1997

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