Fried Soft-Shelled Crabs
4 soft-shelled crabs
1 egg
flour or Cracker dust
1/4 tsp Salt
1/8 tsp pepper
Prepare the crabs by removing the apron, eyes and the spongy substance under the shell of each
crab. Beat the egg slightly. Roll the crabs first in the egg and then in the cracker dust or the flour. Fry in
hot, deep fat until a golden brown. Remove from the fat, drain, and sprinkle well with salt and pepper to
season. Serve hot or cold.
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