Title: Chesapeake Soft-Shell Crabs
Categories: Appetizer Shellfish Southern
Yield: 4 Servings

8		Soft-shell crabs, fresh or
		Frozen, thawed
1	c	All-purpose flour
3	tb	Old Bay Seasoning
2	ts	Pepper
1	ts	Red pepper
1	ts	Garlic powder
1		Egg, beaten
1/2	c	Milk
		Vegetable oil

To clean crabs, remove spongy substance (gills) that lies under the tapering points on either side of back shell. Place crab on back, and remove the small piece at lower part of shell that teminates in a point. Wash crabs thoroughly; drain well.

Combine flour and next four ingredients; set aside. Combine egg and milk; stir well. Dip crabs into egg mixture; dredge in flour mixture.

Pour oil to a depth of 1-inch in a heavy Dutch oven; heat oil to 350F. Fry crabs 1 to 2 minutes; drain on paper towels. Submitted by John Hartman Indianapolis, IN 6 May 1996

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