Soft-Shell Crab With Asian Flavor

• 1 cup milk
• 2 large eggs
• 8 soft-shell crabs, dressed
• 3/4 cup Oriental or chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon chile garlic paste
• 2 tablespoons fresh lime juice
• 2 tablespoons tamari or soy sauce
• 1 teaspoon chopped fresh ginger
• 1 teaspoon sesame oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sesame seeds
• 1/4 cup peanut oil
• 1 tablespoon chopped fresh cilantro
• Hot cooked rice noodles or rice (optional)

1. Combine milk and eggs in a shallow dish. Add crabs, tossing to coat. Cover and chill 30 minutes.
2. Combine broth and next 6 ingredients; set aside.
3. Combine flour and next 3 ingredients.
4. Drain crabs; dredge in flour mixture.
5. Saute crabs in hot oil in a large skillet 2 minutes on each side or until done; drain on paper towels, discarding oil. Wipe skillet clean.
6. Add broth mixture to skillet; bring to a boil over medium-high heat. Boil 1 minute; stir in cilantro. Serve with crabs over cooked rice noodles, if desired.

milk, eggs, shell, chicken broth, cornstarch, chile garlic, lime juice, soy sauce, fresh ginger, sesame oil, allpurpose, salt, pepper, sesame seeds, peanut oil, fresh cilantro, rice noodles

Taken from www.myrecipes.com/recipe/soft-shell-crab-with-asian-flavor (may not work)