Deep-Fried Soft-Shell Crabs in Pastella Batter

• 1 cup very fine flour
• 4 eggs
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 4 cups milk
• 12 medium-size soft-shell crabs, freshly cleaned
• 3 cups vegetable oil
• 1 bunch fresh Italian parsley, chopped
• 6 lemons, sliced in wedges

1. Mix the flour and eggs and whisk until entirely creamy, about 2 minutes.
2. Add the salt, pepper and milk.
3. Whisk 1 more minute.
4. Add the crabs and cover.
5. Chill 4 hours.
6. To cook the crabs, heat the oil until it is very hot in a heavy pan over medium heat.
7. Fry 2 crabs at once, until lightly browned, 3 minutes each side.
8. Drain.
9. Serve with parsley and lemons.

flour, eggs, salt, freshly ground black pepper, milk, shell, vegetable oil, italian parsley, lemons

Taken from cooking.nytimes.com/recipes/6309 (may not work)