Crisp Soft Shell Crabs With Cajun Remoulade Sauce

• 8 soft shell crabs (can be previously frozen) 1 teaspoon Old Bay Seasoning
• 2 cups milk (can use low-fat) fresh ground blk. pepper to taste
• 1 cup all-purpose flour 8 tablespoons salted butter
• Dinni's Select Cajun Remoulade Sauce 1 bottle (from www.dinnisselect.com)
• NOTE: Since the sauce is giving the crunchy garden fresh taste of fresh vegetables, do
• not substitute the brand of sauces

1. Soak the crabs in the milk for about 30 minutes. In zip lock bag combine the flour, Old Bay Seasoning, and ground black pepper and shake well.
2. Remove the crabs from the milk and pat dry. Shake the crabs (one or two at a time) in the bag with the flour and Old Bay mix.
3. Melt butter in a large non-stick pan over medium heat. Cook the crabs 2-3 at a time,depending on the size of the pan, about 5-6 minutes per side until crispy and golden brown.
4. Place 2 crabs on each dinner plate and top each crab with a generous tablespoon of Dinni's Select Cajun Remoulade Sauce.

shell, milk, flour, cajun remoulade sauce, fresh vegetables

Taken from www.epicurious.com/recipes/member/views/crisp-soft-shell-crabs-with-cajun-remoulade-sauce-1222332 (may not work)