Red Hot Blue Crab
- 12 medium Florida soft-shell blue crabs
- 2 fresh eggs, beaten
- 1/4 cup fresh milk
- 1 teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup dry bread crumbs
- vegetable oil as needed
- 1 tomato, diced
- 1/4 teaspoon fresh parsley
- Rinse crabs under cold running water. Pat dry with paper towels. In a small bowl or pie plate, combine eggs, milk and salt. In a seperate pie plate, combine flour and crumbs. Dip crabs in egg mixture and roll in flour mixture. Place crabs in a heavy skillet which contains about 1/8 inch of oil, hot but not smoking. Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cook approximately 8-10 minutes on each side. Drain on absorbent paper. Top crabs with diced tomatoes and fresh parsley.
florida softshell, fresh eggs, fresh milk, salt, flour, bread crumbs, vegetable oil, tomato, fresh parsley
Taken from www.epicurious.com/recipes/member/views/red-hot-blue-crab-1253465 (may not work)