Soft-Shell Crabs on Toast

• 14 cup unbleached all-purpose flour
• 12 teaspoon fresh ground black pepper
• 14 teaspoon salt
• 14 cup milk
• 1 large egg
• 2 garlic cloves, minced
• 34 cup fine saltine crumbs
• vegetable oil
• 4 large fresh soft shelled crabs, cleaned
• 2 tablespoons unsalted butter
• 12 lemon, juice of
• 4 slices white toast or 4 slices wheat toast
• 4 slices smoked ham, thin slices. warmed
• minced fresh parsley
• lemon wedge

1. On a plate or shallow dish, stir the flour, pepper, and a bit of salt.
2. In a shallow dish, whisk together the milk, egg, and garlic.
3. Place the cracker crumbs on another plate or shallow dish.
4. Warm a generous 1/4 inch of oil in a large skillet over med-high heat.
5. Dip each crab into the seasoned flour, then into the egg mixture, and then into the cracker crumbs; gently shake to get rid of excess.
6. Fry the crabs in batches for 3-4 minutes or until golden brown.
7. Drain the crabs on paper towel-lined plate.
8. Pour off any excess oil beyond 1 tablespoon; stir in the butter and lemon juice and heat through.
9. Working quickly, arrange the toast on each plate and top each with a piece of ham slice; arrange each crab on top; then spoon equal portions of the pan sauce around.
10. Sprinkle with parsley; garnish with lemon wedges and serve.

flour, ground black pepper, salt, milk, egg, garlic, saltine crumbs, vegetable oil, fresh soft shelled crabs, unsalted butter, lemon, white, ham, fresh parsley, lemon wedge

Taken from www.food.com/recipe/soft-shell-crabs-on-toast-170531 (may not work)