Fried Soft Shell Crabs
|Soft shell crabs||4|
|Milk||1 Cup (16 tbs) (Scant)|
|Garlic||2 Clove (10 gm)|
|Flour||1⁄2 Cup (8 tbs)|
|Baking powder||3 Pinch|
|Sugar||1 Teaspoon (Leveled)|
|Fat||2 Cup (32 tbs) (For Frying)|
|Tabasco sauce||3 Dash|
To clean, lift the soft shell on the back and remove the lungs or "dead fingers" and entrails in the center of the crab.
Do not remove the shell.
To enough milk to cover the crabs, add salt and pepper to taste, the sugar, and Tabasco Sauce.
Scrape the onion into the milk (slice the last of it into the mixture), and cube the garlic and add it. (The amount of milk you use depends on the size and number of the crabs.)
Soak the crabs in this mixture for 40 minutes to 1 hour the longer the better.
Just before frying, put flour and a few pinches of baking powder into a paper bag and shake the crabs in it gently so as not to dislodge the loosened shells or the claws.
Fry the crabs immediately in hot fat, turning them once or twice if necessary.
When they are golden brown, take them out of the fat and drain them on paper placed on a hot plate.
Tartar sauce is delicious with soft shell crabs, but some gourmets prefer them plain.