Fried Soft Shell Crabs6 soft shell crabs1 egg1 cup milk1 cup floursalt and pepper to taste (I use Tony Chachere's seasoning instead.)lemon slices and chopped parsley*Remove the feelers or "dead man" under each side of the shell. Remove eyes, mouth and sandbag under mouth. Wash crabs well in cold water and dry on paper towel.Mix milk and egg and season with salt and pepper. Soak crabs in this mixture for one hour. Roll in flour and fry in deep fat for 20 minutes or until reddish brown. Garnish with lemon slices and chopped parsley.*I've never actually cleaned the soft shell crabs. I cheat because my mother sends them to me cleaned and ready for cooking.
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